Endless Summer Coconut Noodles

This is a lovely light fragrant dish, perfect for summer evenings.

Easy recipeEasy Gluten free Wheat free Reduced sugar, diabetic friendly Quick meal Low fat, low sugar, diabetic friendly
Add to favourites

Click on a star to rate this recipe!

Average rating 5 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

15 min

Total time



Southeast Asian


  • mains
  • lunches




Spice paste

  • 25g/1 oz ginger, peeled
  • 3 cloves garlic
  • 2 red chillies (seeds included)
  • 2 stalks lemongrass
  • 1 tsp coriander seeds
  • 1 tsp ground turmeric
  • Splash vegetable oil


  • 1-2 onions, finely diced (or use 4 shallots)
  • 130g-150g/5 oz mushrooms (eg shitake or any of your choice)
  • 500ml vegan stock
  • 200g spinach
  • 1 x 400ml tin coconut milk
  • 200g noodles (we used soba)
  • 100g deep fried tofu puffs, halved (optional — buy online and from Asian supermarkets)
  • Fresh coriander
  • Squeeze fresh lime juice (optional)
  • Sprinkling of crispy fried onions (optional)


  1. Cook the noodles according to the instructions on the packet, drain and set aside.
  2. Blend the spice paste in a high speed blender or food processor.
  3. In a large saucepan or wok, fry the spice blend for a few minutes then add the onion and mushrooms.
  4. Stir through and heat for a further few minutes.
  5. Add the stock and coconut milk, bring to the boil and then simmer for 10-15 minutes.
  6. Add the spinach, tofu and the noodles and simmer for a further minute.
  7. Remove from the heat (do not drain — it’s supposed to be a slightly soupy dish) and serve with fresh coriander and a squeeze of lime juice.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Greek Beans with ‘Feta’ & Olives

Add to favourites
This dish is the ultimate in summer comfort food — think hearty butter beans, rich tomato sauce, fluffy ‘feta’ and a sprinkling of fresh herbs 🙂

One Pot Thai Yellow Curry

Add to favourites
We love one pot dishes. They are so quick and easy to make which is perfect for a weeknight dinner. And they also produce minimal washing up! This is a…

Chinese Omelette

Add to favourites
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly hair. So good on any given day!