GINGER, COCONUT MILK & NOODLE SOUP {gluten free + vegan}

coconut milk vegan gluten free soup

After 4 amazing days in New York to attend the Del Close Marathon, I was sick in bed for 72 hours with a cold. Maybe it was my body saying I needed to take a break after so much fun and excitement — after all, we performed a 1:40AM show in front of our biggest fans (my sister and her boyf) and literally no one else. Or maybe it was because of the dirty subway and sitting on sidewalks while we waited to see shows and get into restaurants. Either way, I was sick and snotty, alternating between napping and watching SVU. And every once in a while, I would get up and eat some soup. 

By some stroke of genius, as soon as I started feeling sick, I made a big batch of soup that lasted me through the weekend. Being sick during the summer is the worst, but watching TV guilt-free and eating soup isn’t too bad.  And whether I had been sick or not, I would have been happy to eat this soup, because it's goshdarn tasty. 

It’s full of garlic, onions and ginger, which are all supposed to make you feel better. Add some avocado pieces, basil, chives and a squeeze of lime for extra fun. Skip the noodles if you want something lighter — I just happen to crave carbs when I'm sick. It's easy to adapt, because the last thing you want to do when feeling ill is go to the store for ingredients.

gluten free vegan noodle coconut milk soup

RECIPE

  1. Heat olive oil on med-high heat in a wok or large pan.
  2. Sauté onion until translucent (5 minutes), then add garlic, ginger and mustard seeds and continue cooking (2 minutes).
  3. Add the carrots and sweet potato to the pan, sauté for 2 minutes then add water, stock, sambal oelek and tamari.
  4. Bring to a boil, then lower heat and let simmer for 45 minutes, stirring occasionally.
  5. Add frozen peas, coconut milk, and lime juice and zest. 
  6. When ready to serve, add rice noodles to serving bowl and ladle soup on top. 
  • 1 tbsp olive oil
  • 1 onion, diced
  • 5 cloves garlic, chopped
  • 2 inches ginger, chopped
  • 1 tsp brown mustard seeds
  • 5 carrots, chopped
  • 1 large sweet potato, chopped
  • 1 cup frozen peas
  • 1 litre vegetable stock
  • 1 litre water
  • 1 tbsp sambal oelek
  • 1 tbsp tamari 
  • 1 can coconut milk
  • juice and zest of 1 lime
  • 1 package brown rice noodles, cooked

Top with: avocado, basil leaves, chives, garlic flower and more lime juice.

gluten free vegan thai coconut soup