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
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. 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 Urfa Biber Chile flakes.
