VEGAN RED THAI NOODLE SOUP
4-6
45
minutesThai Red Curry Powder gets its distinctive color from long red chiles, and while it may seem a little backwards, Thai red curries are milder than their green curry counterpart. We love what our Thai Red Curry Powder it does in this brothy soup. Such warm flavors in a big bowl of comfort. We added chickpeas for a protein pop and bumped the heat a little with our Habanero Extra Virgin Olive Oil. We love how coconut milk works to round everything out. What a satisfying and slurpable soup!
Ingredients
1 yellow onion, minced
1 small red bell pepper, finely diced
3 cloves garlic, grated
1 Tbl fresh grated ginger
1/4 cup Shredded Carrots
2 Tbl Thai Red Curry Powder
6 cups stock from Vegan Broth Powder
1 can full-fat coconut milk
1 Tbl Coconut Aminos
1 Tbl brown sugar
4 scallions, sliced
1 can chickpeas, drained
half of an 8oz package vermicelli rice noodles (rice stick)
chopped cilantro and basil for serving
Gochugaru Chile Flakes for serving
Lime wedges for serving
Instructions
- In a large pot, drizzle in the Habanero Extra Virgin Olive Oil to coat the bottom of the pot. Add in the onion and red bell pepper and saute until softened – about 6 mins.
- Add in the garlic, ginger and shredded carrots. Saute for 2 minutes. Add in the Thai Red Curry Powder and stir to combine. The mixture will be pasty. You want to toast the spices but take care not to scorch them.
- Add in the stock, coconut milk, coconut aminos and brown sugar. Add the chickpeas and scallions. Bring to a boil. Reduce to a simmer and cook for 15 mins. Add in the noodles and cook for an additional 15 mins.
- Note: we used an entire package of rice noodles and it soaked up ALL the broth! Still delicious but if you want a brothy soup, use 1/2 package. Also, we like the small, vermicelli-style rice stick noodles in this soup versus a pad thai noodle.
- Add in the lime juice and stir. Taste and adjust with salt and lime juice. Serve with wedges of lime and a sprinkling of Gochugaru Chile flakes.
4 Responses
I’ve not made this recipe yet, but I did notice the ingredient list is inconsistent with what’s called for in the directions that I wanted to bring up.
The ingredients call for scallions but I don’t see where they are used.
Step 2 mentions shredded carrots, but the ingredients don’t list an amount.
Step 5 lists “ Urfa Biber Chile flakes” but the ingredients has “ Gochugaru Chile Flakes”
Hi Logan, I’ve corrected the recipe. Thanks for letting us know and let us know how it turns out!
Thank you! Made it twice it so good, definitely adding this recipe to our rotation going forward!
So glad to hear this! It’s a favorite of mine, too. Thanks for getting in touch! ~anne