Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors.
- 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
- 1–2 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
- 1 – 1 1/2 cups (240–360 ml) water
- 14 ounces (400g) rice noodles
- 2 limes, juiced
- 2 Tablespoons tamari sauce
- Preheat the oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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.
- Next, add the coconut milk and water. Let the liquid come to a simmer. Simmer for 15 minutes on low, stirring often.
- 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.