Quick and Easy Vegan Student Meals: Thai Inspired Noodle Soup

I'm not sure what it is, but noodle soup brings back so many fond memories, one of them being my school lunches in Bangkok which nearly always consisted of a noodle soup consisting of rice noodles, some sort of meat, loads of veg and a broth of some sort. But the big thing was the broth. Salty, sour, sweet and spicy were three tastes that Thai food always manages to interweave so I set about making my own version.

The best part is that this is basically made up of odds and sods from my cupboard and is so incredibly easy and cheap

It's so important that you get the broth right as this is what the veg and noodles soak up so you've got to make sure it holds loads of flavour. This is how I did it:

  • 2 Kallo vegetable stock cubes
  • 500ml of boiling water
  • 2 tbsp Soy Sauce
  • Half an onion
  • 2 cloves of garlic
  • 2 chopped carrots
  • Frozen spinach
  • Half a cauliflower, chopped up
  • 200g of mushrooms
Add the boiling water to the stock cubes, allow for stockcubes to dissolve and then chuck in the soy sauce, stir and then the veg.

Allow to simmer for about 1 hour, throw in the noodles. Enjoy!

This makes enough for two people because it's meant to be soup heavy so I pop them in tupperware to enjoy during the week! They taste amazing and the veg can be whatever you'd want to use. It really hits the spot and is so much better than a pot noodle.

If you're not sure what kind of noodles to use, I buy noodle nests from Blue Dragon but you could always use the noodles from pot noodles, just not the seasoning!!!

Is this something you might make at home?
Ellie Dickinsonfood, recipe