Thai Red Curry Noodle Soup
30 minute, vegan, gluten-free, one pot meal! This coconut red curry soup is quick and easy to make and is so slurpably good.
Servings: 6 servings (about 10 cups)
For the soup:
- 1 tablespoon light oil (such as peanut, canola, or vegetable)
- 1/2 yellow onion
- 2 clove(s) garlic minced
- 1 inch piece fresh ginger minced
- 3 tablespoons Thai red curry paste (make sure it's vegan)
- 8 cups vegetable broth (2 litres)
- 1 454g package baby bok choy (about 5 cups) roughly chopped
- 225g rice vermicelli noodles (1/2 of a 454g package)
- 1 cup full-fat coconut milk (the kind in a can)
For the toppings:
- 1 yellow bell pepper (or other colour pepper), thinly sliced
- 1 handful cilantro roughly chopped
- 1/2 cup roasted salted peanuts
- 1/4 red onion thinly sliced
- 1 lime cut into wedges
- 1 red Thai chili pepper (or other hot pepper), thinly sliced (optional)
- soy sauce to taste
- Heat the oil in a large pot over medium-high heat. When hot add the onion, garlic and ginger. Sauté until the onion softens and turns translucent, about 5 minutes. Stir in the curry paste, and continue to stir and cook for another 30 seconds until the curry is fragrant.
- Pour in the vegetable broth and add the bok choy. Bring to a simmer and cook for 2 – 3 minutes until the bok choy starts to wilt. Add the rice noodles and cook another 2 – 3 minutes until the noodles are tender. Lastly, stir in the coconut milk.
- Divide the soup among bowls, and add the toppings to taste.
If the noodles absorb too much broth, feel free to add water to thin out the soup as needed. Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.