This Spicy Noodle Soup is what I would call a hearty soup. I like to be able to pack as much goodness as possible into my soups, so they are almost like a stew.
This one has vermicelli noodles, to ensure that it is filling, as well as chickpeas and lots of veggies. I add plant milk (any will do – oat, soy or almond or just your favourite) which gives it extra creaminess too.
This is great served in big bowls, with bread too if you are hungry, but I find that it’s substantial enough on its own, with the chickpeas and the vermicelli noodles.
Nutritional highlights:
✔️High in fibre from chickpeas, carrots, spinach and vermicelli, supporting digestion and satiety.
✔️Plant-based protein from chickpeas
✔️Rich in antioxidants and anti-inflammatory compounds from turmeric, ginger, garlic, and chilli.
✔️Good source of vitamins and minerals: spinach provides iron, folate and vitamin K, while carrots add beta-carotene.
✔️Healthy fats from olive oil
✔️Dairy-free using oat milk
What ingredients do you need to make spicy noodle soup:
- Olive oil
- Onion
- Carrots
- Garlic
- Chilli
- Ginger
- Mild curry powder
- Ground turmeric
- Tamari (or soy sauce)
- Veg stock
- Oat milk
- Chickpeas
- Vermicelli noodles
- Spinach
If you are watching calories, this is a lovely filling dish which is very low in fat.
Try it for yourself and let me know what you think in the comments.
Storage & shelf life
- It freezes very well and will keep in the freezer for up to 3 months.
- It will keep in the fridge for 3-4 days, if you want to make a big batch for easy lunches.
Recipe Tips
- Swaps: If you don’t have vermicelli, then any noodles will do – or sub with small pasta. If you would prefer it less creamy then sub the milk for an extra cup of veggie stock.
- Gluten-free option: If you would prefer to make the soup gluten-free, then replace the vermicelli with some brown rice. The cooking time will be slightly longer.
- Add more stock: The soup also thickens the longer you leave it. You may want to add more stock if you are cooking in advance and reheating.
- Extra protein: If you are cooking for a crowd or just want to add some extra protein, then you can double the chickpeas.
If you liked this Spicy noodle soup recipe, why not try:
Noodle Salad with Almond Butter Dressing
Edamame Noodles with Sesame Tofu
Spicy Noodle Soup
Ingredients
- 2 tsp olive oil
- 1 onion
- 2 carrots
- ½ tsp salt
- 3 garlic cloves
- ½ red chilli
- Small piece of ginger
- 1 tbsp mild curry powder
- 1 tsp ground turmeric
- 2 tbsp tamari
- 1¼ litres veg stock (5 cups)
- 250 ml oat milk (1 cup)
- 400 g tin chickpeas (14oz)
- 200 g vermicelli noodles (7oz)
- 100 g spinach (3½oz)
- Squeeze of lime juice
- Fresh coriander to serve
Instructions
- Finely chop the onion, carrots, garlic, ginger and chilli. Heat up the oil in a large pan. Add the chopped onion, carrots and salt and sauté for 7-8 mins. Add the garlic, chill and ginger for the last 2-3 mins.
- Add the spices and tamari and cook for another minute or two.
- Add the stock, milk and chickpeas and bring to the boil. Turn down the heat and add the vermicelli. Simmer for about 5-6 minutes until the noodles are cooked
- Stir in the spinach for a minute or two until wilted. Season to taste and add a squeeze of lime and some fresh coriander (and extra chilli if you like it hot).
Notes
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- The soup thickens the longer you leave it. You may want to add more stock if you are cooking in advance and reheating.
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- It freezes very well and will keep in the freezer for up to 3 months.
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- It will store in the fridge for 3-4 days.
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