Gut Health Noodle Soup

  • 29 ingredients

Nourishing, Vibrant, Delicious. Our Gut Health Noodle Soup is packed with goodness and bursting with flavour. It’s ridiculously simple, super quick, and easily adaptable to your taste. No matter how you top it, the creamy, spicy broth and tender noodles will make for a feel-good dinner that you’ll crave again and again.

Serves: 4

Ingredients

For the Broth

  • 2 tbsp coconut oil
  • Yellow curry paste (see below or use shop bought - make sure it’s plant-based as some contain shrimp paste)
  • 750ml vegetable stock
  • 400ml coconut milk
  • 25g nooch
  • 1 tbsp tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup or agave syrup

For the protein

  • 2 blocks tofu or tempeh
  • 2 tbsp neutral oil
  • 2 tsp ground turmeric
  • 2 tsp soy sauce
  • Salt and pepper to taste

For the Noodles and Toppings

  • 4 packs ramen noodles
  • 150g Kimchi
  • Pinch Gochugaru or red chilli flakes
  • Spring onion greens

For the thai yellow curry paste

  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 1 tsp ground cinnamon
  • 1 fresh red chili
  • 2 stalks lemongrass
  • 1-inch piece of fresh ginger
  • 4 cloves garlic
  • 2 tbsp vegan fish sauce or soy sauce
  • 1 tsp ground white pepper

Juice of 1 lime

  • 1 tbsp neutral oil (e.g. vegetable or sunflower oil)
  • 1-2 tbsp water, as needed

Before you start

Preheat the oven to 220ºC | Line a baking tray with baking paper | Spice grinder / blender / mortar and pestle

Step 1

Prep ingredients

  • Thinly slice the spring onions, keeping the whites and greens separate
  • Cut the tofu or tempeh into 1cm cubes
  • Remove the tough outer layers of the lemongrass
  • Peel and grate the ginger and garlic

Ingredients

  • 2 tbsp coconut oil
  • Yellow curry paste (see below or use shop bought - make sure it’s plant-based as some contain shrimp paste)
  • 750ml vegetable stock
  • 400ml coconut milk
  • 25g nooch
  • 1 tbsp tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup or agave syrup
  • 2 blocks tofu or tempeh
  • 2 tbsp neutral oil
  • 2 tsp ground turmeric
  • 2 tsp soy sauce
  • Salt and pepper to taste
  • 4 packs ramen noodles
  • 150g Kimchi
  • Pinch Gochugaru or red chilli flakes
  • Spring onion greens
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 1 tsp ground cinnamon
  • 1 fresh red chili
  • 2 stalks lemongrass
  • 1-inch piece of fresh ginger
  • 4 cloves garlic
  • 2 tbsp vegan fish sauce or soy sauce
  • 1 tsp ground white pepper
  • 1 tbsp neutral oil (e.g. vegetable or sunflower oil)
  • 1-2 tbsp water, as needed

Step 2

Make curry paste

  • Blitz together all of the yellow curry paste ingredients until a smooth paste

Ingredients

  • 2 tbsp coconut oil
  • Yellow curry paste (see below or use shop bought - make sure it’s plant-based as some contain shrimp paste)
  • 750ml vegetable stock
  • 400ml coconut milk
  • 25g nooch
  • 1 tbsp tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup or agave syrup
  • 2 blocks tofu or tempeh
  • 2 tbsp neutral oil
  • 2 tsp ground turmeric
  • 2 tsp soy sauce
  • Salt and pepper to taste
  • 4 packs ramen noodles
  • 150g Kimchi
  • Pinch Gochugaru or red chilli flakes
  • Spring onion greens
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 1 tsp ground cinnamon
  • 1 fresh red chili
  • 2 stalks lemongrass
  • 1-inch piece of fresh ginger
  • 4 cloves garlic
  • 2 tbsp vegan fish sauce or soy sauce
  • 1 tsp ground white pepper
  • 1 tbsp neutral oil (e.g. vegetable or sunflower oil)
  • 1-2 tbsp water, as needed

Step 3

Cook protein

  • Toss your protein of choice in a bowl with the turmeric, soy sauce and
  • Transfer to the lined tray and bake for 15-20 minutes until golden brown and crispy

Ingredients

  • 2 tbsp coconut oil
  • Yellow curry paste (see below or use shop bought - make sure it’s plant-based as some contain shrimp paste)
  • 750ml vegetable stock
  • 400ml coconut milk
  • 25g nooch
  • 1 tbsp tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup or agave syrup
  • 2 blocks tofu or tempeh
  • 2 tbsp neutral oil
  • 2 tsp ground turmeric
  • 2 tsp soy sauce
  • Salt and pepper to taste
  • 4 packs ramen noodles
  • 150g Kimchi
  • Pinch Gochugaru or red chilli flakes
  • Spring onion greens
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 1 tsp ground cinnamon
  • 1 fresh red chili
  • 2 stalks lemongrass
  • 1-inch piece of fresh ginger
  • 4 cloves garlic
  • 2 tbsp vegan fish sauce or soy sauce
  • 1 tsp ground white pepper
  • 1 tbsp neutral oil (e.g. vegetable or sunflower oil)
  • 1-2 tbsp water, as needed

Step 4

Make broth

  • Heat the coconut oil in a large pot or walk over a medium heat
  • Add half of the homemade yellow curry paste (saving the other half for another recipe) and cook for 4-5 minutes until fragrant and slightly caramelised
  • If using shop-bought curry paste, follow the packet instructions
  • Add in all of the other broth ingredients and bring to the boil, then reduce to a very low simmer to allow the flavours to develop while you cook the noodles

Ingredients

  • 2 tbsp coconut oil
  • Yellow curry paste (see below or use shop bought - make sure it’s plant-based as some contain shrimp paste)
  • 750ml vegetable stock
  • 400ml coconut milk
  • 25g nooch
  • 1 tbsp tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup or agave syrup
  • 2 blocks tofu or tempeh
  • 2 tbsp neutral oil
  • 2 tsp ground turmeric
  • 2 tsp soy sauce
  • Salt and pepper to taste
  • 4 packs ramen noodles
  • 150g Kimchi
  • Pinch Gochugaru or red chilli flakes
  • Spring onion greens
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 1 tsp ground cinnamon
  • 1 fresh red chili
  • 2 stalks lemongrass
  • 1-inch piece of fresh ginger
  • 4 cloves garlic
  • 2 tbsp vegan fish sauce or soy sauce
  • 1 tsp ground white pepper
  • 1 tbsp neutral oil (e.g. vegetable or sunflower oil)
  • 1-2 tbsp water, as needed

Step 5

Cook the noodles

  • Cook the noodles according to packet instructions
  • Drain and divide among serving bowls

Ingredients

  • 2 tbsp coconut oil
  • Yellow curry paste (see below or use shop bought - make sure it’s plant-based as some contain shrimp paste)
  • 750ml vegetable stock
  • 400ml coconut milk
  • 25g nooch
  • 1 tbsp tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup or agave syrup
  • 2 blocks tofu or tempeh
  • 2 tbsp neutral oil
  • 2 tsp ground turmeric
  • 2 tsp soy sauce
  • Salt and pepper to taste
  • 4 packs ramen noodles
  • 150g Kimchi
  • Pinch Gochugaru or red chilli flakes
  • Spring onion greens
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 1 tsp ground cinnamon
  • 1 fresh red chili
  • 2 stalks lemongrass
  • 1-inch piece of fresh ginger
  • 4 cloves garlic
  • 2 tbsp vegan fish sauce or soy sauce
  • 1 tsp ground white pepper
  • 1 tbsp neutral oil (e.g. vegetable or sunflower oil)
  • 1-2 tbsp water, as needed

Step 6

Serve up

  • Taste and adjust the seasoning of the broth depending on your preference with soy sauce, lime juice, salt or sugar
  • Pour the hot broth over the noodles, top with the tofu, kimchi, gochugaru or red chilli flakes and spring onions to serve!

Ingredients

  • 2 tbsp coconut oil
  • Yellow curry paste (see below or use shop bought - make sure it’s plant-based as some contain shrimp paste)
  • 750ml vegetable stock
  • 400ml coconut milk
  • 25g nooch
  • 1 tbsp tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup or agave syrup
  • 2 blocks tofu or tempeh
  • 2 tbsp neutral oil
  • 2 tsp ground turmeric
  • 2 tsp soy sauce
  • Salt and pepper to taste
  • 4 packs ramen noodles
  • 150g Kimchi
  • Pinch Gochugaru or red chilli flakes
  • Spring onion greens
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 1 tsp ground cinnamon
  • 1 fresh red chili
  • 2 stalks lemongrass
  • 1-inch piece of fresh ginger
  • 4 cloves garlic
  • 2 tbsp vegan fish sauce or soy sauce
  • 1 tsp ground white pepper
  • 1 tbsp neutral oil (e.g. vegetable or sunflower oil)
  • 1-2 tbsp water, as needed