Vegan Curried “Chicken” Noodle Soup

Ah, cooler weather. I’ve missed you. And what could be better than a quick and easy soup?

Mmmm, soup

32 oz light colored vegetable stock

Orichetti or other small, spoon-size pasta, enough to fill small saucepan halfway

1 cup water, or enough to keep your pasta covered

1 cup coconut milk (save until your noodles are cooked)

8 oz canned corn (no need to drain)

8 oz canned carrots (no need to drain)

1/2 cup frozen peas

1/2 cup chopped zucchini (or whatever vegetables you have handy)

1/4-1 tsp curry powder (or more to taste)

1/4-1 tsp turmeric

1/4-1/2 tsp ginger

1 Tbs teriyaki sauce (or you could eliminate this, if you’d prefer)

salt and black pepper to taste

Boil noodles in vegetable stock until noodles are al dente, adding peas and zucchini while they boil to cook them slightly.

Add the coconut milk after the noodles and vegetables are cooked to desired tenderness, serve.  Ours came out tasting very much like chicken noodle soup.

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