Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Thai Hot Noodle and Vegetable Broth

A quick delicious supper for 2.

Here’s a recipe for a hot, sharp, flavourful, fresh vegetable and noodle broth with Thai flavours.

The broth is flavoured initially with a chilli and garlic paste…and miso is added at the end to give it real depth.

Can be easily adapted to different vegetables, noodles or rice….



ample for 2



  • 3-5 hot red chillies
  • 1/2 sweet red pepper
  • 6 garlic cloves
  • 3 tsps. galangal paste (or thai green curry paste)
  • 1/2 red onion
  • 2 tsps. sugar or 1.5 tsps. agave syrup
  • 100ml. water


  • 2 tbs. oil e.g. sesame oil
  • 800 ml. – 1 litre water
  • 1 stalk of lemon grass
  • approx. 200gms. pak choi
  • approx. 100gms. sugar snap peas
  • approx. 100gms. spring onions
  • approx. 150gms. carrots
  • approx. 100gms. mushrooms
  • 150gms. noodles of your choice (I used pre-cooked rice noodles for convenience)
  • 1/2 tsp. chilli powder (optional)
  • 3 tbs. tamari or soy sauce
  • juice 1 lime
  • 20gms. of a dark hearty miso + 50 ml. water


  • Place the paste ingredients (chillies, sweet pepper, garlic, onion, galangal, sweetener and water) in a blender and blend until smooth.
  • Wash, trim and chop pak choi.
  • Wash and trim sugar snap peas.  De-string if necessary.
  • Wash, trim and slice spring onions.
  • Wash, peel and slice carrots.
  • Trim and slice mushrooms.
  • Cook’s note: all the vegetables should be reasonably chunky, and evenly sliced…
  • If noodles need pre-cooking – follow packet instructions.
  • Combine miso with 50ml. water to form a smooth paste.
  • In a wok, on a stand over a high heat, add 2 tbs. sesame oil.
  • When hot, add the chilli paste and sauté for 3 mins. until fragrant.
  • Add stalk of lemon grass.
  • Add chilli powder if using (this depends on how much heat you prefer).
  • Add 800ml. of water.  Add up to 200ml. more as necessary during cooking.
  • Bring to simmering point.
  • Add sliced carrots.  Simmer 5 -7 mins.
  • Add sugar snap peas and sliced mushrooms.  Simmer 3 mins.
  • Add noodles.  Simmer 2 mins.
  • Add pak choi.  Simmer 1 min.
  • Add spring onions.  Simmer 1 min.
  • Remove lemon grass stalk.
  • Add 3 tbs. tamari.
  • Add miso paste and stir in to combine and warm through.  Avoid boiling the miso as it can destroy the enzymes present.
  • Add juice 1 lime.
  • Taste.  Adjust flavours:  a little more tamari or chilli or lime juice or sweetness?


Serve immediately.















2 thoughts on “Thai Hot Noodle and Vegetable Broth”

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