A quick and easy weeknight dinner, this flavour packed Thai curry noodle soup can be pulled together with pantry and freezer ingredients and a few fresh greens.
Disclosure: This recipe has been sponsored by Vegie Delights. All opinions are my own. Thank you for supporting brands that help support Quite Good Food.
Friends, I'm really excited about the recipe I'm bringing to you today, which we'll get to in a minute. But I'm also really excited to be partnering with a brand that has been part of my food journey since I first became vegetarian - when I was 15 years old.
I remember announcing to my parents that I'd no longer be eating animals. I'm pretty sure they thought it was Just A Phase. It wasn't. They were pretty supportive, but Mum did get me onto cooking my own meals more regularly to avoid complicating the family dinner situation. I didn't mind at all and quickly got used to experimenting with all kinds of things in the kitchen. But of course a busy teenager with no less than four extra-curricular activities, and a busy family, can't churn out creative healthy cooking every night of the week.
Having convenient vegetarian options available in the freezer was a lifesaver. Vegetarian sausages and hot dogs made a regular appearance for the rest of my teenage and student years.
These days, I'm a better cook and definitely more able to whip up something healthy in a flash, but we still use Vegie Delights products often. Both of my girls are vegetarian (they've never eaten meat) and I take pride in the balanced, healthy diet they enjoy. But let's temper that with reality. I run my own business (and this blog), my husband travels often, and my time-pressured evenings often fall well short of the harmonious family life we all dream of when we start having babies. Tired toddlers (and parents) aren't conducive to amazing cooking every night of the week - particularly weeknights. We're really happy supplementing our diet, which is vegetable and whole food heavy, with convenient pre-prepared products like burger patties and sausages some of the time.
I'm actually really excited to see a bigger range of veg products than ever before available on the supermarket shelves. Aside from convenience, they're a great bridge for people transitioning to a more plant-based diet. And frankly, for those of us who are already there, it's nice to have a break from thinking hard about every meal.
Vegie Delights Thai chilli and lime cakes
Vegie Delights has just launched a range of new frozen products in New Zealand, and I'm thrilled. Their ingredients are ethically sourced and GM-free, fortified with iron, zinc and vitamin B12, and the whole range has been updated to be 100% vegan. Well done, guys.
In my mind, the most exciting of the new products are these Thai chilli and lime cakes. In spirit they're a replacement to fish cakes, and in practice they're flavoursome little treats. About half the size of a typical burger pattie, they're really well suited to enjoying with a dipping sauce as part of a nibbles platter, or as a side with a Thai inspired meal. They're not too spicy, which means they're a really family friendly choice too.
Want to try them? The Vegie Delights frozen range is available from New World and PAK’nSAVE supermarkets in New Zealand.
Thai curry noodle soup
One of the things I love about Thai cooking is that with a curry paste in hand, you can pull off something really delicious, really fast.
In the time it takes to cook the Thai chilli and lime cakes, you can cook rice noodles and green vegetables, and create a Thai-inspired soup using vegetable stock, coconut cream, ginger, garlic and pre-prepared curry paste.
I used two tablespoonfuls of Thai red curry paste to make a mild soup - mild enough for my kids to happily consume. I'd double the amount of curry paste if I was making it just for the grown ups. Adjust the quantity of curry paste to suit your taste, starting light - you can always add more if it's not spicy enough for your liking. (Check the label if vegan, as some red curry paste includes shrimp paste).
Ladle the soup over the noodles, top them with your favourite green vegetables and a few garnishes, and you'll have a delicious meal on the table in less than 20 minutes. I used blanched snow peas, bean sprouts, spring onion, green chilli and lime. It was a delicious combination that I'd repeat in a heartbeat.
Vegie Delights Thai chilli and lime cakes would also be delicious with:
Get the recipe
INGREDIENTS
For the Thai curry noodle soup:
- 2 cloves garlic peeled and thickly sliced
- 1 thumb sized piece ginger peeled and thickly sliced
- 1 can coconut cream
- 4 cups vegetable stock
- 2-4 tablespoon Thai red curry paste (check label if vegan)
For the toppings:
- 1 pack Vegie Delights Thai chilli and lime cakes (8 patties)
- 400 g Thai rice stick noodles (about 14oz)
- 2 cups snow peas (approx) or your choice of greens
- 2 cups mung bean sprouts (approx)
- 1 spring onion (scallion) finely sliced
- 1-2 green chillis finely sliced (optional)
- Handful coriander (cilantro) roughly chopped
- 2 limes halved, for squeezing
INSTRUCTIONS
- Put all soup ingredients into a large saucepan and stir to combine. Bring to a simmer and leave to cook over a gentle heat while preparing the rest of the meal.
- Cook the Vegie Delights Thai chilli and lime cakes from frozen, according to packet directions: Either pan fry with a little oil until golden on both sides, or oven bake at 180C (350F) for 15-18 minutes, turning mid-way through cooking.
- While the chilli and lime cakes are cooking, cook the rice stick noodles according to packet directions. I cooked mine for 3-4 minutes in boiling water, until soft, then drained them and served into noodle bowls.
- Blanch snow peas or greens of your choice for 1-2 minutes in boiling water then drain.
- Top the rice noodles with ladles of soup (leaving the sliced ginger and garlic in the pan), a handful of bean sprouts, blanched greens and cooked Thai chilli and lime cakes. Garnish with spring onion, green chilli, coriander, and lime halves for squeezing.
RECIPE NOTES
- If you're not lucky enough to have Vegie Delights Thai chilli and lime cakes available to you, try replacing them with slices of pan fried tofu.
- Nutrition information is estimated and does not include oil for pan-frying the chilli and lime cakes.
Chelvi S
Yeh, that would be a great alternative. Thanks
Jacqui
Yum, our go-to is def nachos, made with pumpkin and black beans, and served with guac, mango salsa and a cashew dressing coleslaw! And we use rice chips instead of corn, delicious! SO many great meals in here tho-love it!
Amber
Yum that sounds amazing! Mango salsa is the best 🙂
Bianca
I made spaghetti Bolognese last week with the Veggie Delight 'mince' and I was absolutely shocked at how good it tasted! I added extra spices, Italian tomoates, mushrooms and carrot to make it tasted even more tasty!
I've been a vegetarian for a few months now, so I'm still trying to explore options, and sometimes it gets a bit difficult, but without a doubt will be back to Veggie Delight! I'm so happy and pleased that I can eat such delicious food with a good conscious! Can't wait to explore!
Amber
Bianca that's awesome to hear! I agree it's great to have easy options on hand 🙂
Kate Rassie
This looks amazing! I’m not strictly vegetarian but have been increasingly transitioning to a plant-based diet and we have meat-free meals most nights. I’ve got a few favourites: one is a smoky North African bean dish featuring cherry tomatoes, warm Moroccan spices, cannellini and chilli beans. I serve over brown rice with yoghurt (which could be coconut yoghurt for vegan), preserved lemon, parsley and sliced almonds.
I also do a fantastic fried tofu dish with zucchini, green beans, coconut milk and a homemade green curry paste, served with fried shallots... and a great pasta with a creamy sauce made from blitzed cashews and almond milk (and stirred through with baby peas, fresh basil and lemon zest).
Amber
Kate those sound like amazing meals! The North African beans with lemon, parsley and almonds sound particularly delish 🙂
kirstieds
It might have to be a falafel wrap for me!
Amber
Yum 🙂
Pippa
I love making a vege and lentil curry in the slow cooker, takes a bit of forward planning initially but when I make a big batch, I freeze portions of it for a very convenient meal on other nights!
I like making it using red curry paste, goes well with lentils I think. I put it some coconut milk towards the end of cooking. Yum!
Amber
Yum! Sounds fantastic, and a great make ahead meal 🙂
Sarsh
This recipe looks delicious. Last night I made a really easy vegan nachos with a mixture of lots of beans, tomatos and yummy spices on corn chips. Admittedly there were a few in the family that made it non vegan adding sour cream and cheese. But a good example of making something for the whole family that can be dialled up or down vegan to meat eater pretty easily. Make your own Wraps with lots of different options of fillings is another one.
Amber
Hooray for nachos, a winner at our place too 🙂
Tia
I'd love too try the savoury vege mince! My go too is nachos or taco bulked out with a heap of gets and lentils/beans bit the Savoury bege Mince could be a winner ❤
Amber
Yum, the savoury vegetable mince is perfect for tacos or nachos 🙂
Tabitha newton
We love to make vegan chilli- it’s amazing and loaded with protein from beans, we always chuck in what ever veg we have in abundance, and love to mix up the sides we eat it with. Hot sauce rice, avocado salsa, zoodles or baked potatoes are all delicious and so versatile.
Amber
Sounds delicious:)
Debbie Blincoe
OMG Anything thai or fresh and clean and zingy so this soup will def become a firm favourite!
Amber
Thanks Debbie 🙂
Stephen cooper
I tried the new burgers the other day. Loved them. My best go to vegan meal .... Baked beans on toast. It's a winner but even better when you make your own.
Amber
The new burgers are great huh, and yes good point - baked beans are an excellent fall back option and great for kids too 🙂
Sharon
It's awesome to hear that Vegie Delights have made their range vegan! Those Thai cakes look absolutely delicious and the perfect complement to your beautiful Thai noodle bowl. Here in the UK, we are starting to get more vegan imports from overseas so I'll have to see if Vegie Delights has made its way here yet.
Kate
This looks so delicious, I wish I had a bowl in front of me right now for my lunch! Curry noodle soups are so delicious. And those chili lime cakes sound fantastic.
Strength and Sunshine
What a great meal that makes! Love anything curry!
Jenny Brears
Vegan bolognaise ?
Amber
Me too, such an easy go-to meal 🙂
Natasha
Hey I'm a new vegan starting today im 15yr old f can u give me some advice please
Amber
Hi Natasha, good for you that's fantastic. I'd recommend visiting the library to borrow some vegan and vegetarian cookbooks. It's a good idea to learn, at least a little bit, about nutrition so you can be aware of what you're eating and make sure you get enough variety. You can't live on toast and bananas 😉 Practice making a few easy meals you like, so that you know you can turn to them any time. Eat lots of fruit and vegetables and a variety of beans, grains and nuts and you'll be off to a good start. Keep some convenience foods like vegan burger patties and sausages in the freezer too 🙂
Lindz
My go to vegan family friendly meal is definitely pan fried marinated tofu with stir fry veggies
Wow the range sounds great, fingers crossed x
Amber
Us too, it's an easy people pleaser huh 🙂
Marie
We love a warming winter dish of puy lentils cooked with heaps of fresh herbs and garlic and some onions, carrots and whatever other vege is to hand and vegetable stock. Served on fluffy mashed potatoes. Mmm yum!
Amber
I feel warmer just thinking about that cozy sounding meal, yum 🙂
Maree
Yum! With one vegetarian child, a picky eater and two dedicated meat eaters, dinners here sometimes make my brain hurt! Love having these types of solutions handy - and I’m pretty sure the nine year old could have a crack at cooking this herself. My go-to vegan meal at the moment is your bolognase (made in advance and frozen). So handy and versatile and I know everyone will eat it!
Amber
That's what I like to hear! That lentil bolognese is a lifesaver at our place too 🙂
Emma
One of my favs would be Soba Noodles with Eggplant and Mango - a dish that a fabulous friend served up not too long ago. Not sure about the convenience factor but definitely a favourite!
Amber
Yum, that sounds delicious! Thanks for sharing 🙂
Carol
Oooh exciting a competition! Ok I have a really nice recipe, it kind of makes a type of 'mince', but out of lentils, and I would certainly call it quite good food!
You need:
1 can lentils (Delmaine are good)
1 medium onion
2 cloves garlic
2-4 tablespoons olive oil
2 medium tomatoes, chopped
1/2 tspn vege stock powder (optional)
A good grind of black pepper
Chop onion finely and fry in your chosen amount of oil till quite browned. NO NOT hurry this step. Add in the garlic fry for a minute or two then add tomatoes and can of lentils. I only drain half of the liquid off. Cook for 5-10 minutes till well blended and reduced a bit. Serve over mashed potatoes with steamed veges on the side.
Doesn't sound very tasty, but I assure you, it is!
Amber
That sounds like a great weeknight dinner, especially with mashed potatoes, yum 🙂
Chelvi S
Love the recipe, those Thai chili lime cakes look so good - unfortunately I don't think that brand exists here in US, but we have other brands that I have bought since I am a born vegetarian. Have to check whether they sell any Thai varieties. The soup souds delicious.
Amber
Thanks Chelvi, I think this soup would also be delicious with tofu 🙂