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vegan detox noodle soup 2026 04 21 191756 683x1024 1

Vegan Detox Noodle Soup

A light and satisfying vegan noodle soup made with a variety of vegetables and creamy coconut milk, perfect for detoxing and comforting weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz noodles (rice noodles or soba)
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 cup chopped vegetables (like spinach, carrots, and bell peppers)
  • 1 can chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh herbs (like cilantro or parsley) for garnish

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat and sauté garlic and ginger until fragrant.
  2. Add chopped vegetables and cook for a few minutes until they start to soften.
Cooking
  1. Pour in the vegetable broth and coconut milk, and bring to a simmer.
  2. Add the noodles and chickpeas, and cook until the noodles are tender.
  3. Stir in soy sauce and lime juice, and season with salt and pepper to taste.
  4. Ladle the soup into bowls and garnish with fresh herbs before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider storing the noodles separately to avoid them becoming too soft.