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Vegan Thai Red Curry Noodle Soup

Vegan Thai Red Curry Noodle Soup

  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 servings 1x
  • Category: Vegan
  • Cuisine: Around the world

Description

Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors.


Scale

Ingredients

  • 2 bunch carrots, cut in half and in quarters lengthwise
  • 1 bunch broccolini, cut in half lengthwise
  • 2 heads bok choy, cut into quarters
  • 1 red onion, diced
  • Olive oil or other vegetable oil, as needed
  • Salt and pepper
  • 12 small red chili pepper(s), seeded and sliced
  • 2 cloves garlic, minced
  • 1-inch fresh ginger, minced
  • 1” piece of lemongrass, smashed
  • 2 Tablespoons red curry paste
  • 2 cans (14 ounces/400 ml) coconut milk
  • 11 1/2 cups (240360 ml) water
  • 14 ounces (400g) rice noodles
  • 2 limes, juiced
  • 2 Tablespoons tamari sauce

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the carrots with a bit of oil and spread them out onto a sheet pan. Sprinkle with a pinch of salt and roast for 20 minutes. Set aside.
  3. Toss the broccolini and the bok choy with a bit of oil and spread it out onto another sheet pan. Sprinkle with a pinch of salt. Roast for 10 minutes.
  4. Meanwhile, heat a large, heavy-bottom pot over medium heat. Add enough oil to coat the bottom of the pan. Add the diced red onion and let sauté for a few minutes until tender and caramelized.
  5. Stir in the chili peppers and cook another minute or so. Add the garlic, ginger, and piece of lemongrass. Cook another 30 seconds. Add a splash more oil, then the curry paste. Stir the curry paste to incorporate it, and let it cook in the oil for a minute or so.
  6. Next, add the coconut milk and water. Let the liquid come to a simmer. Simmer for 15 minutes on low, stirring often.
  7. Stir in the rice noodles and cook until noodles are tender, about 5-7 minutes. When ready, turn off the heat and stir in the lime juice and tamari sauce. Taste and adjust the seasoning if needed. Serve immediately.