{"id":6425,"date":"2018-01-03T15:28:06","date_gmt":"2018-01-03T22:28:06","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=6425"},"modified":"2020-06-30T17:52:35","modified_gmt":"2020-07-01T00:52:35","slug":"vegetable-thai-curry-noodle-soup","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/vegetable-thai-curry-noodle-soup\/","title":{"rendered":"Vegetable Thai Curry Noodle Soup"},"content":{"rendered":"

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ProgressIsPerfection #CBias #CollectiveBias<\/p>\n

Vegetable Thai Curry Noodle Soup is a better for you, loaded with veggies with a creamy coconut milk-based sauce that packs a spicy punch with every bite!! Dairy-free, gluten-free and vegan.<\/u><\/em><\/p>\n

\"Vegetable<\/p>\n

New Year New You – Imagine yourself after a few months now. Make 2018 your year to go to be healthier, add more healthier meals into our monthly menu rotation using less dairy-more plant-based ingredients and lose some weight.<\/p>\n

Be the best you can be this year. New year New You!!<\/p>\n

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The holidays are over and it’s New Year’s resolution time. The New Year is the perfect time to reset both the mind and body after hectic and junk food filled holidays.<\/p>\n

Eating better in the new year will be a breeze with easy, flavorful dishes like green smoothies, salads, stew, soups, etc.<\/p>\n

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My today’s recipe is Vegetable Thai Curry Noodle Soup which is Vegan, gluten-free, flavorful, healthier, wholesome and super delicious.<\/p>\n

I made this soup using Instant Pot, but you may also make this in a pressure cooker or in open pot.<\/p>\n

This recipe gives a feeling of fullness and can be satisfying light lunch or dinner as a plentiful portion of vegetables used here are good enough to satisfy any hunger.<\/p>\n

\"Vegetable<\/p>\n

Do you know what makes this one-pot soup so good? Fresh vegetables, home-made Thai Red Curry Paste and the heart of this soup – Silk Original Coconut Milk<\/span>. Silk Original Coconut Milk lends an exotic flavor to your daily meal. It is Non-GMO, Non-Dairy and Gluten Free.<\/p>\n

\"Vegetable<\/p>\n

And the icing on the cake is – Vegetable Thai Curry Noodle Soup gets ready under 15 minutes, from start to finish, if you have Thai Red Curry Paste ready<\/a><\/span>.<\/p>\n

\"Vegetable<\/p>\n

We love Silk products<\/span>. Silk products are dairy free and lactose-free. It is lower in saturated fat. We use Silk Almond Vanilla milk to make smoothies every day and Silk Coconut Milk regularly for many of my recipes.<\/p>\n

It’s so easy to swap out dairy milk, you really can’t tell the difference. Silk Almond<\/span> is an excellent source of antioxidants, low in calories.<\/p>\n

It is a simple, great tasting and it has natural ingredients. Do you know Silk Coconut Original and Silk Almond Unsweet Vanilla<\/span> has 50% more calcium than milk? And as I said, it is produced without GMOs. Isn’t that amazing!! Now that’s what we call the power of plant-based nutrition!<\/p>\n

\"Vegetable<\/p>\n

I found My Silk Coconut Original Half Gallon and Silk Almond Unsweet Vanilla <\/span>Half Gallon<\/span> at my local Walmart<\/span>, in the dairy section.<\/p>\n

\"Vegetable<\/p>\n

You want to make Vegan Thai Red Curry Paste at home?<\/p>\n

Here is the recipe link – Vegan Home-made Thai Curry Paste<\/a><\/span><\/p>\n

Please, Don’t Forget to Check Out my Other IP recipes like –<\/p>\n

Quinoa Chili in Instant Pot<\/a><\/span><\/p>\n

Quinoa Pulao<\/a><\/span><\/p>\n

Caprese Pasta<\/a><\/span><\/p>\n

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Vegetable Thai Curry Noodle Soup<\/h2>\n
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If you wish to start this New Year with some clean eating then you should try this Instant Pot Vegan + GF Vegetable Thai Curry Noodle Soup.<\/span><\/div>\n
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<\/path><\/g><\/svg><\/span> Course <\/span>Appetizer, Light dinner, Lunch, Soup<\/span><\/div>
<\/path><\/g><\/svg><\/span> Cuisine <\/span>Asian<\/span><\/div>
<\/path><\/g><\/svg><\/span> Keyword <\/span>Vegan noodles soup<\/span><\/div><\/div>\n
<\/div>\n
<\/path><\/path><\/g><\/svg><\/span> Prep Time <\/span>7 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/path><\/path><\/path><\/g><\/svg><\/span> Cook Time <\/span>8 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Total Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/path><\/path><\/g><\/svg><\/span> Servings <\/span>4<\/span> people<\/span><\/span><\/div>\n
<\/rect><\/path><\/g><\/svg><\/span> Calories <\/span>221<\/span>kcal<\/span><\/span><\/div>\n
<\/path><\/path><\/g><\/svg><\/span> Author <\/span>Dhwani<\/a><\/span><\/div>\n

Ingredients<\/h3>