Gluten-Free Asian-Style Rice Noodle Soup
A hearty plant-based noodle soup featuring tender rice noodles in a creamy coconut milk broth with sautéed vegetables and crispy roasted chickpeas. The chickpeas are seasoned with tamari, cumin, and paprika for added depth, while the soup combines sweet corn, bell peppers, mushrooms, and fresh spinach. This comforting one-bowl meal offers a satisfying blend of textures and flavors, perfect for a nourishing lunch or dinner.
Ingredients
- 1 can chickpeas, around 1 1/2 cups
- 2 tbsp tamari
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 2 cloves garlic
- ½ cup sweetcorn
- 1 large onion, diced
- 1 cup cabbage, chopped
- 1 cup red bell pepper, diced
- 2 cups mushrooms, chopped
- 7 oz rice noodles
- 1 cup coconut milk
- 2 ½ cups vegetable stock
- 1 cup green peas
- 3 cups spinach
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 350 degrees F and line baking tray with parchment paper
- 2
Mix chickpeas with tamari, olive oil, cumin, and paprika in bowl
- 3
Transfer chickpea mixture to baking tray and bake for 20 minutes
- 4
Heat olive oil in frying pan over medium-high heat
- 5
Add garlic, sweetcorn, onion, cabbage, and bell pepper to pan
- 6
Cook for 5 minutes until vegetables begin to soften
- 7
Add mushrooms and cook for 5 minutes more
- 8
Add rice noodles, coconut milk, vegetable stock, and green peas
- 9
Simmer for 10 minutes, stirring frequently, until noodles are cooked
- 10
Stir in spinach and season with salt and pepper to taste
- 11
Serve with roasted chickpeas when spinach wilts
Tips
Pat chickpeas dry before roasting for extra crispiness and better spice adhesion.
Add noodles gradually while stirring to prevent clumping in the hot broth.
Stir in spinach at the very end to maintain its bright green color and tender texture.
Good to Know
Refrigerate leftovers up to 3 days. Store noodles and broth separately to prevent mushy texture.
Roast chickpeas up to 2 days ahead. Prep vegetables day before. Cook noodles fresh for best texture.
Serve immediately while hot. Garnish with fresh herbs or chili flakes if desired.
Common Mistakes
Don't overcook rice noodles as they become mushy and break apart in the soup.
Add coconut milk gradually to prevent curdling when mixed with hot vegetables.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh noodles instead of dried?
Yes, reduce cooking time by half and add them in the last 3-4 minutes of simmering.
What if I don't have tamari?
Regular soy sauce works well, or use coconut aminos for soy-free option.
How long will leftovers keep?
Store in refrigerator up to 3 days, but noodles may soften. Reheat gently.