Name: Vegan Thai Red Curry Noodle Soup
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Around the world
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; 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

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.

Ingredients

Scale

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

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.