Vegan Thai Red Curry Noodle Soup

If you fancy something a little bit different for dinner, yet quick and easy to prepare, this rice noodle soup is definitely something you should try. I know it seems a little bit advanced at first, especially if you are not familiar with Thai cuisine, but if you look closely to the recipe, you will soon realize how simple it isIf you fancy something a little bit different for dinner, yet quick and easy to prepare, this rice noodle soup is definitely something you should try. 

Pretty much all curries share the advantage of being very forgiving, which means you can easily adapt the recipes by removing or adding ingredients, either protein or vegetables, depending on what you have at hand the day you are cooking. My husband and I recently subscribed to a farm CSA that provides us every other week with seasonal organic and locally grown produce. Because it’s winter, we happen to have a lot of root vegetables. If you are looking for ideas to use them, curries work pretty well.

Vegan Thai Red Curry Noodle Soup
Delicious soup easy to follow recipe…I added lemongrass, to the broth, cause I love it and Sambal Ooelek for heat, but this proved to be very easy to make and our family loved it! Without the expense of going to a restaurant!

Cook Time15 mins
Total Time15 mins

Ingredients

    2 tablespoons oil
    3 tablespoons Thai red curry paste
    1 tablespoon fresh ginger (grated)
    3 garlic cloves (chopped)
    8 oz. boneless chicken breast or thighs (225g, sliced)
    2 tablespoons fish sauce
    1 cup water (235 ml)
    4 cups chicken broth (950 ml)
    1 lime juiced
    6 oz. dried rice vermicelli noodles (170g)
    2/3 cup coconut milk (160 ml)
    Sliced red onion, red chilis, cilantro, scallions (to garnish)

Instructions

1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
2. Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
3. (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

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