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Thai style coconut & coriander noodle bowl - Quick & easy vegan recipe

Vegan Thai inspired coconut & coriander noodle bowl

Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Thai
Servings 4


  • Food processor or Hand-Powered Food Chopper
  • Wok


  • 2 medium eggplants, diced or 1 large
  • 1 yellow onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow or orange bell pepper, sliced
  • 2 garlic cloves, sliced
  • 1/2 red chili, seeded and thinly sliced more if you like it spicy
  • 1 can coconut milk
  • 1 can low-fat coconut milk
  • 1 tsp kosher salt
  • 1 tsp black peppercorns, crushed
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 3 tbsp oil
  • 1 pack noodles of your choice about 300g
  • 100 g cashew nuts

Coriander paste

  • 2 shallots, roughly chopped
  • 1 bunch of fresh coriander with stalks save a tiny bit for garnish
  • 2 garlic cloves, minced
  • 1 lime, juice


  • Add the coriander paste ingredients to a blender or Hand-Powered Food Chopper and blend until it forms a paste. Set aside for later.
  • Heat half the oil in a wok on medium heat and add the eggplant. Cook for a few minutes then add 1 dl/half a cup of water to help soften the eggplant. Stir until the water is absorbed then add the rest of the oil and yellow onion.
  • After a few minutes, when the onion has started to soften, stir in the bell pepper, chili and garlic. Season with salt, pepper, onion powder and chili powder. Cook for about 3 more minutes.
  • Stir in the coriander paste. Then add the 2 cans of coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and simmer for 5 minutes.
  • Cook the noodles according to the instructions on the package.
  • To serve, place a handful of the noodles in a bowl and cover with the coconut & vegetable sauce. Top with extra coriander and cashew nuts.
Keyword Healthy, Thai, Vegan, Vegetarian