PHO Vegetable Soup- Vegan

Vegan Pho Soup

I guess you can call this an Americanized Pho soup. I found this online on but I changed it up to my liking and it was delicious! This is one of my favorite soups. I love garlic so I always add extra, so you could use less I’m sure it will be just fine. This soup has a lot of healing properties so this is great when you are sick.


  • 5-6 tbsp of Coconut oil
  • 3 tbsp of Ginger minced
  • 5 tbsp of Garlic minced (It was a Big Bulb)
  • 1 cup of Green Onions chopped
  • 4 whole Star Anise
  • ¼ cup of Liquid Braggs Aminos
  • 1 tbsp of Spicey Vegan Red Curry Paste
  • 1 whole Red Bell Pepper sliced
  • 8oz Portabella Mushrooms sliced
  • 1 bunch of Cilantro chopped
  • 6 tbsp of mint (1 little bunch/package .66oz)
  • 1 Big Sweet Potato chopped (mine was 1.7lb, half way cooked-See Notes)
  • 1 whole Zucchini chopped
  • ½ bunch of Kale chopped
  • 4 Baby Bok Choy chopped
  • 12 cups of Vegetable Broth
  • 1lb Rice Noodles (I used Maifun Rice Sticks-Try to find organic if possible)
  • 2 Lemons juiced


  1. Heat up 3 tbsp of coconut oil in large pot over medium heat.
  2. Add ginger, garlic and green onions, stir and saute 1-2 min. Add Star Anise and mushrooms, stir and saute 2 min.
  3. Add 2 tbsp of coconut oil and add sweet potatoes and baby bok choy, stir, add red curry paste and liquid braggs aminos, stir and let simmer for 4-5 mins.
  4. Add the rest of the veggies, broth and lemon juice.
  5. Bring to a slow boil and cook until the sweet potatoes are soft. NOTE: I prefer to boil the sweet potatoes before I add them so they don’t take as long to cook, I don’t like to boil my vegetables too long. I prefer my vegetables to be a little soft so I kept it on a slow boil for 15-20 mins.
  6. This makes quite a bit. This lasted 2 days for 2 people. Enjoy!

Here is a video I made making the soup. Video Pho


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