Vegan Thai Coconut Curry Noodle Soup

This has quickly become one of our favorite meals as of late. It’s truly a meal that tantalizes all the senses. The base is similar to my Vegetable Red Coconut Curry, but there are a few more ingredients here that add more depth of flavor and texture.

This Vegan Thai Coconut Curry Noodle Soup uses store bought vegan red curry paste (although I can imagine homemade would be amazing) that adds just the right amount of spice. If you are a strict vegan, make sure to look at the ingredients on the back of your curry paste as many brands include fish sauce. I’ve been using Thai Kitchen brand of Red Curry Paste. They have a roasted variety that has fish sauce so I don’t get that one.

You can also make the broth of the soup ahead of time and then just heat it up and add the other ingredients whenever you are ready to eat. It’s actually quite a simple process and you can customize it with whatever vegetables and noodles you have on hand. I prefer rice noodles and I love the color of the black rice noodles I use here, but regular rice noodles would work just fine as well. In a pinch? You can probably use fettuccini as well, although I haven’t tried it.

To make this soup, you make the broth in a pot. Then prepare the noodles as per package instructions and set aside. Quickly stir fry the vegetables in a bit of oil. When you’re ready to eat, simply add the noodles to the bowl, pour the hot creamy broth over them and then add the vegetables.

I garnish this soup with. some fresh cilantro, Thai basil, toasted sesame seeds, a drizzle of toasted sesame oil and a lime. I highly recommend adding these if you can as it truly makes it so flavorful! I also recommend choosing a vegetables that have a variety of color. It is said we eat with our eyes first and that this helps start the digestive process. I try to make my food as colorful as possible (if I have the time), because of this. More color also means more nutrients! I hope you enjoy this as much as we do!

Vegan Thai Coconut Curry Noodle Soup

admin This has quickly become one of our favorite meals as of late. It’s truly a meal that tantalizes all the senses. The base is similar to my Vegetable Red Coconut… Main Dishes soup, noodle soup, thai, thai recipes, coconut curry European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Adapted from Pinch of Yum

• 2 Tbsp avocado or coconut oil, divided
• 1/2 cup chopped onions
• 1 Tbsp grated ginger
• 2-3 cloves garlic, chopped
• 2 Tbsp vegan red curry paste
• 1 14oz can full fat coconut milk
• 1 cup vegetable broth
• 2 Tbsp sugar or coconut palm sugar
• 1 Tbsp hot chili paste
• 2 Tbsp soy sauce
• 2 Tbsp vegan oyster mushroom sauce*
• 4oz black rice noodles (any rice noodles will do)
• 3-4 cups chopped vegetables (ie. broccoli, sugar snap peas, asparagus, string beans, carrots, onion, mushrooms)

To serve:

• Chopped red cabbage
• Fresh Thai basil
• Fresh cilantro
• Toasted sesame seeds (I love using a combo of white and black sesame seeds)
• Toasted sesame oil
• Lime wedges

*If you can't find vegan fish sauce/oyster sauce, you may want to just add a little more soy sauce.

Instructions

1. In a medium or large size pot, heat 1 Tbsp oil over medium heat. Add in onions, ginger and garlic. Sauté for 3-5 minutes.
2. Add in curry paste and stir fry for another minute.
3. Add in the coconut milk, vegetable broth, sugar, chili paste, soy sauce and vegan oyster sauce. Simmer for 15-20 minutes, stirring every so often to make sure all the ingredients are blended.
4. While broth is simmering, cook noodles according to package directions and set aside.
5. Then, add remaining 1 Tbsp oil to a skillet and stir fry vegetables for a few minutes until vibrant and just tender. Don't overcook!
6. To serve, add noodles to individual serving bowls. Top with a few ladles of broth and some vegetables.
7. Garnish with raw cabbage, fresh herbs, toasted sesame seeds and a drizzle of olive oil. Serve with a fresh lime wedge! Enjoy!