Description
A flavorful and creamy Coconut Curry Noodle Soup featuring tender rice noodles, vibrant vegetables, and a rich coconut curry broth infused with red curry paste, fresh ginger, and lime juice. Ready in just 25 minutes, this comforting and aromatic soup is perfect for a quick and satisfying meal.
Ingredients
Soup Base
- 1 tablespoon coconut oil
- 1 onion, sliced
- 1 red bell pepper, seeds removed and sliced
- ½ teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 ½ cups vegetable broth
- 1 - 14 ounce can coconut milk
- 3 tablespoons coconut sugar or brown sugar
- 3 tablespoons soy sauce (or coconut aminos or vegan fish sauce)
Vegetables
- 3 whole baby bok choy, halved
- 1 cup cauliflower florets
Noodles and Garnish
- 1 pack Annie Chun Pad Thai Rice Noodles
- Juice of 1 lime
- Cilantro leaves, for garnish
Instructions
- Cook Noodles: Bring a pot of water to a boil and cook the rice noodles according to package directions until tender. Drain, rinse with cold water to stop cooking, and set aside.
- Sauté Vegetables: Heat coconut oil in a stockpot over medium heat. Add the sliced onion and red bell pepper. Cook, stirring occasionally, until the onions become translucent and the peppers soften, about 5 minutes.
- Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1 minute until fragrant, making sure the curry paste is well incorporated with the vegetables.
- Simmer the Broth: Pour in the vegetable broth and coconut milk. Add the coconut sugar and soy sauce. Stir well and bring the mixture to a gentle simmer.
- Add Vegetables and Cook: Add the halved baby bok choy and cauliflower florets to the simmering broth. Continue to simmer for 5 to 7 minutes until the cauliflower is tender and bok choy is cooked but still crisp.
- Finish the Soup: Remove the pot from heat and stir in the fresh lime juice. Taste and adjust seasoning as needed by adding more coconut sugar or soy sauce.
- Serve: Divide the cooked rice noodles evenly among four bowls. Ladle the hot coconut curry soup over the noodles. Garnish each serving with fresh cilantro leaves and serve immediately.
Notes
- You can substitute soy sauce with coconut aminos or vegan fish sauce for different flavor profiles or dietary needs.
- Adjust the amount of red curry paste based on your preferred spice level.
- For a protein boost, consider adding tofu or cooked chicken, but adjust cooking times accordingly.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For gluten-free, ensure rice noodles and soy sauce alternatives are certified gluten-free.
