Vegan Thai Red Curry Noodle Soup

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

If you fancy something a little bit different for dinner, yet quick and easy to prepare, this rice noodle soup is definitely something you should try. I know it seems a little bit advanced at first, especially if you are not familiar with Thai cuisine, but if you look closely to the recipe, you will soon realize how simple it is.

Pretty much all curries share the advantage of being very forgiving, which means you can easily adapt the recipes by removing or adding ingredients, either protein or vegetables, depending on what you have at hand the day you are cooking. My husband and I recently subscribed to a farm CSA that provides us every other week with seasonal organic and locally grown produce. Because it’s winter, we happen to have a lot of root vegetables. If you are looking for ideas to use them, curries work pretty well.

So which vegetables do we have in this curry?

• Carrots – I used a mix of orange, purple and white carrots, but it’s just a matter of colors.
• Broccolini –  It’s a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. If you don’t find any, just stick to broccoli.
• Bok Choy – It’s a type of Chinese cabbage with green leaf blades and lighter bulbous bottoms. If you can’t find bok choy, replace with other vegetables with green leaves, such as spinach for instance.
• Onions – I chose to use a red onion, but yellow onion would work too.

To these vegetables listed above, either roasted in the oven for some of them or sauté in the pan for the others, add some red curry paste, garlic, fresh ginger, and a piece of lemongrass. Thai-style curries are indeed often infused with the fragrance of lemongrass. To get the most flavor out of this citrusy stalk and into the curry, trim off the spiky top and the base, remove and discard the first few outer layers, and then bruise the lemongrass stalk by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver.

Submerge with coconut milk, water, and let simmer. At this point, you might want to adjust the quantity of coconut milk or water, depending on how creamy you want your soup to be. When the soup is very hot, add the rice noodles of your choice (I used very thin rice noodles) and let cook for 5 to 10 minutes. Turn off the heat, add tamari sauce (if you are not vegan, you can replace it with fish sauce) and freshly squeezed limes, and taste to adjust seasoning as needed.

One option consists in cooking the rice noodles separately, by simply soaking them in boiling water, drain and add them on top of your curry soup in your shallow plate or bowl when serving. When ready to serve, add extra toppings of your choice : coconut cream, pomegranate, lime wedges and nigella seeds (black sesame) and/or fresh cilantro.

Note that this curry could also be served on a more classic way with a side of white rice. If so, you might want to use a little bit less of water or coconut milk to make sure the sauce is thicker and creamier than it would be for the soup.

Vegan Thai Red Curry Noodle Soup

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• 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

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

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Ingredients

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• 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

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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.

Dairy-Free, Fall, Family-Friendly, Gluten-Free, Healthy, Pasta & Noodles, Soups & Stews, Vegan, Vegetarian, Winter

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