Vegetarian Thai Red Curry Noodle Soup (Gluten Free)
Servings: 6
Ingredients
- 6 cups of Veggie Broth my favorite as you all know is Zoup brand
- 1 onion diced
- 2 bell peppers diced (I always use the orange or yellow for great color)
- 2-3 cups mushrooms sliced into bite-sized pieces
- 1-2 cup of small tomatoes (I love the grape tomatoecut into thirds
- 1 can coconut milk (13.5 ounc– use full fat or light. I used light.
- 4 Tablespoons Thai Red Curry Paste My favorite brand is Thai Kitchen and it comes in small jars so there is no waste AND it’s gluten free. I used the whole jar! You can find this at any grocery store and Amazon.
- 1 teaspoon garlic powder
- 1/4 teaspoon ginger powder more or less, to taste
- 1/2 teaspoon red pepper flakes
- 8 ounces of rice noodles I love the thin noodles
- 1-2 Tablespoons fish sauce
- 2 teaspoons brown sugar
- 3 green onions thinly sliced
- 1 cup fresh chopped cilantro
- 2-3 finely chopped fresh basil leaves
- 2-3 Tablespoons freshly squeezed lime juice
Instructions
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First, prepare your rice noodles according to package directions. Rinse and set aside. I find that the thinner noodles make the best soups.
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In a large soup pot or Dutch oven, add a few tablespoons of the veggie broth. Add onion, garlic, ginger and bell peppers and cook until tender, about 5 minutes.
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Stir in red curry paste and cook for about a minute more.
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Stir in Veggie broth, mushrooms, tomatoes and coconut milk (and any other vegetables you might be using). Bring to a boil, reduce heat, cover and simmer for about 10 minutes, or until your veggies are soft, stirring occasionally.
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Stir in fish sauce, brown sugar, green onions, cilantro, basil and lime juice. Remove from heat.
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Add one cup of rice noodles to a soup bowl. Ladle in the piping hot broth. Top with extra cilantro, red pepper flakes and more basil if desired.
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As you can see this recipe has a basic broth – but you can make it your own by adding what you love ♥