Thai Curry Noodle Soup
If you're looking for an easy, healthy, and flavorful one-pot meal, you've come to the right place. This vegan Thai curry noodle soup recipe is not only packed with veggies and fiber, but it's also incredibly filling and comforting. Perfect for those days when you want to clean out your fridge and use up your produce without any waste. Plus, you can customize it with your favorite veggies and Thai curry paste to suit your taste buds. Get ready to enjoy a delicious and nutritious meal that will satisfy your cravings and leave you feeling satisfied. It’s so easy to make and packed with flavor!
Happy Cooking!
Servings: 5-7 servings
Prep Time: 25-30 minutes
Cooking Time: 1 hour
Total Time: 1.5-2 hours
Ingredients:
1 tbsp Coconut oil
1 tbsp chili oil
5-6 cloves of Garlic grated
1-1.5 inches of Ginger grated
1 medium yellow/white onion cut into cubes
2-3 white mushrooms cut into thick slices
1/2 cup grated carrot
4 oz green beans cut
1/2-1 bell pepper cut into cubes
12-1 snow/sugar peas
5 oz broccoli florets
2-3 Scallion chopped
4 oz Thai curry paste
1 vegetarian Bouillon cube
13-14 oz coconut milk
4-6 cups hot/boiling water; divided
7-8 oz rice noodles or wheat noodles
1.5 tsp chili flakes
1/4 tsp white Pepper powder
Salt as per taste
1/4 tsp sugar
1/8 tsp ajinomoto
1 tbsp dark Soy sauce
1 tbsp lemon juice
Assemble:
Chili oil/ chili crunch
Wonton strips/fried noodles
Scallion greens
Basil leaves
Directions:
Put a saucepan on medium heat. Add coconut & chili oil when warm.
Once warm, add grated ginger, garlic, and onions and saute for 2-4 mins on medium heat.
Add mushrooms, carrots, beans, bell peppers, and peas. Saute for 2-4 mins on medium-high heat.
Add broccoli florets and scallions and saute for 2-3 mins on medium-high heat.
Once everything is well sauteed, add curry paste, and bouillon cube. Cook for 2-3 mins till everything is well combined.
Add coconut milk, and 1.5 cups of water, and mix. Bring it to a boil.
Add noodles and submerge them in the boiling liquid. Stir to make sure it doesn’t stick and let it start cooking. As the noodles boil, they will soak up the liquid so you will need to add more water. Add about 2 cups in the beginning and then as more is needed, add 1/2-1 cup at a time.
When the noodles are half-boiled, add salt, upper, chili flakes, sugar, and ajinomoto and mix well.
As you keep adding the water to the mixture, cook till it's liquidy and the consistency you like. I personally like it a little thicker than watery.
Add soy sauce and lemon juice and mix.
Assemble: Transfer the ready Thai curry noodles to a bowl.
Drizzle with some chili oil, wonton strips, scallion greens, and basil leaves! Serve hot!
Notes/Tips:
You can use any Thai curry paste you like. For the video, I used green Thai curry paste.
You can use whichever veggies you like!
I like rice noodles for this recipe, but wheat noodles work great too.
As the water is soaked up by the noodles, be sure to keep stirring and adding more water.
You do not need to overcook or blanch as veggies as they cook along the noodles.
For a homemade chili crunch recipe, click here.
