Easy vegan Thai noodle soup recipe that is high in protein (27g), gluten free, and oil free. Great plant based weight loss friendly dinner meal that can be done in one pot and within 20 minutes.
On my last Aldi haul I didn’t only find a nice office chair, I also found a new organic pasta line: Simply nature edamame spaghetti (other options available).
Edamame is a soy bean and has the benefit of complete and high protein content. It is also high in fiber, iron, and potassium. Its a clean and nutritious pasta replacement, especially for gluten free eaters.
Now don’t get too excited because you can definitely tell its not wheat pasta. While the edamame pasta is super nutritious, it takes a bit of time to get used to. If mixed into a one pot meal with other flavorful ingredients (like today’s recipe), the soy bean pasta is a great addition.
I highly recommend trying it out. The recipe below only uses half the package. If you would rather stick with Asian rice noodles please see the recipe adjustment recommendations in the recipe box.
You can also find edamame spaghetti on Amazon, but right now it is much cheaper at Aldi.
Nutrition of the Vegan Thai Soup
Follow the ingredient list of the recipe and you’ll find one serving of the vegan Thai noodle soup contains 350 calories and over 27g of protein. If you replace the edamame pasta with rice noodles, I suggest adding another can of great northern beans to the recipe to increase protein to 24g and calories to 460.
This recipe is high in iron, potassium, vitamin A, B-vitamins and more. This is a great low calorie weight loss meal with high nutritional value, while still low in sodium. The turmeric and ginger also give this recipe anti-inflammatory benefits.
Cost of the Thai Soup Recipe
- 1 can coconut milk, full fat $1.59
- 1 bundle cilantro $0.89
- 1/2 onion, chopped $0.12
- seasoning $0.50
- 1 can great northern beans $0.49
- 2 cups frozen peas $0.80
- 16 oz/2 boxes sliced mushrooms $2.18
- 4 oz edamame spaghetti (half the bag) $1.45
One serving of this recipe is about $2.00 per serving. Please note these numbers depend on season and store. I got all my ingredients at Aldi and made this meal in March. Also, I only calculated the price based on the items I used, not on the bulk I bought. You can use the leftovers for other recipes.
- 1 can coconut milk, full fat
- 1 bundle cilantro (leaves)
- 1/2 onion, chopped
- 2 cloves garlic, pressed
- 2 t vegetable stock powder (optional)
- 3 t soy sauce, low sodium
- 1 can great northern beans
- 2 cups frozen peas
- 16 oz (2 boxes) sliced mushrooms
- 1 lime, juice
- 4 oz edamame spaghetti (or rice noodles*, see notes)
- 3 t fresh ginger root, ground
- dashes of turmeric and pepper
- salt (optional)
- 5-6 cups of water
- Add 1/4th cup of water to a pot and "fry" chopped onions and garlic. The add the rest of ingredients except the pasta plus 5 cups of water.
- You can boil the pasta separately and then add to the soup, or add it into the soup once the soup is boiling. Let simmer for 3-5 minutes, or as described on the pasta instruction.
- Add more water if desired. If you use rice pasta you might want to add more water.
*If you can't find edamame pasta you can use asian rice or glass noodles. This will decrease your protein content. You can add another can of great northern beans to the meal when using 4 oz of rice noodles and your protein content will be at 24g protein with 460 calories (the rest of ingredients stay the same).
Nutrition Information:Serving Size: 350
Amount Per Serving: Total Fat: 8.3gCholesterol: 0mgCarbohydrates: 48gFiber: 16gProtein: 27.5g