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Vegan Thai Red Curry Noodle Soup


A steaming bowl of Vegan Thai Red Curry Noodle Soup, filled with colorful ingredients and garnished with fresh herbs, perfect for a cozy meal.
Vegan Thai Red Curry Noodle Soup


Are you craving a warming, fragrant dish that packs a flavourful punch? Look no further than this Vegan Thai Red Curry Noodle Soup. This recipe combines the bold flavours of Thai red curry with the satisfying heartiness of a noodle soup, resulting in a mouthwatering and comforting meal. Perfect for those chilly evenings or whenever you're in need of a bit of extra warmth and nourishment!


 

Recipe:


Serves: 4


Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

 

Ingredients:


- 200g rice noodles

- 1 tbsp vegetable oil

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tbsp ginger, minced

- 2 tbsp vegan Thai red curry paste

- 1 litre vegetable broth

- 400ml coconut milk

- 200g firm tofu, cubed

- 200g mushrooms, sliced

- 2 tbsp soy sauce

- 1 tbsp coconut sugar

- 1 lime, juiced

- 100g bean sprouts

- Fresh coriander, for garnish

- Sliced red chilli, for garnish (optional)


 

Method:


1. Prepare the rice noodles according to the package instructions. Set aside.


2. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook for 4-5 minutes until softened.


3. Stir in the vegan Thai red curry paste and cook for another 1-2 minutes.


4. Pour in the vegetable broth and coconut milk, then bring to a gentle boil. Reduce the heat and let the soup simmer for 15 minutes.


5. Add the cubed tofu and sliced mushrooms to the pot, and let them cook for about 5 minutes or until tender.


6. Stir in the soy sauce, coconut sugar, and lime juice. Adjust the seasoning to your taste.



To serve:

Divide the cooked noodles between four bowls, then ladle the soup on top. Garnish with bean sprouts, fresh coriander, and sliced red chilli (if using).


 

Additional Tips:


Feel free to customise the soup with your favourite vegetables, such as baby corn, snap peas, or bell peppers.


To add more depth of flavour, try adding a few pieces of lemongrass or kaffir lime leaves to the broth while it simmers.

 

Allergy information / alternatives:


Ensure the Thai red curry paste you choose is vegan as some may contain shrimp paste or fish sauce.


 

Nutritional Information (per serving):

- Calories: 530 kcal

- Protein: 15g

- Carbohydrates: 61g

- Fat: 27g

- Fibre: 4g

- Sodium: 1500mg


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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