Just 6 days until my book Fuss-Free Vegan is released! I can't even control my excitement right now. Last night, I had a smashing good time at my book launch party... well at least I assume I will have a smashing good time, as I'm actually writing this post a few days before the party. Sam was a wee bit concerned that she might still be in bed the morning this post would go out, so she scheduled the recipe to get sent out all by itself. I am so smart, S-M-R-T!
I will tell you all about the launch party in Sunday's post, but today I'm throwing Thai Red Curry Noodle Soup at you.
...Well, no I'm not throwing this soup at you, that would be a bad idea and could result in injury and lawsuit. How about instead I share some rainbow coloured pictures and drool-worthy flavour descriptions. Agreed? Good.
Slightly spicy coconut red curry broth, with slurpable thin rice noodles and bok choy, topped with crunchy sweet yellow bell pepper, thinly sliced red onion, fresh cilantro, roasted peanuts, spicy Thai red chili (if you are into that kinda thing), roasted peanuts, and a squeeze of lime. Yes, this soup tastes every bit as good as it looks. But it gets even better...
... this gorgeous soup takes less than 30 minutes to make and is a one pot meal! Yeah I know, I bet you didn't see that coming. It looks and tastes so fancy for being so easy to whip up.
The secret is using Thai red curry paste. This curry paste which can be found in almost any grocery store. It's so packed full of flavour, that it does most of the work for you. You can play around with the toppings if you like, but I highly recommend always opting for a generous squirt of fresh lime, and the roasted salted peanuts (or cashews). They really add that last little flourish that makes you go back for seconds. Soup's on!
To make Thai Red Curry Noodle Soup: heat the oil in a large pot over medium-high heat. When hot add the onion, garlic and ginger. Sauté until the onion softens and turns translucent, about 5 minutes. Stir in the curry paste, and continue to stir and cook for another 30 seconds until the curry is fragrant.
Pour in the vegetable broth and add the bok choy. Bring to a simmer and cook for 2 - 3 minutes until the bok choy starts to wilt.
Add the rice noodles and cook another 2 - 3 minutes until the noodles are tender. Lastly, stir in the coconut milk.
You may find that the noodles absorb too much of the broth, and if so, feel free to add water to the soup to thin as needed.
Divide the soup among bowls, and add the toppings to taste. I like to arrange my toppings in around the bowl because it works so wonderfully for food photography, but if looks don't matter, you can always just dump them all on top. You're gonna need a napkin for this one!
Thai Red Curry Noodle Soup
For the soup:
- 1 tablespoon light oil (such as peanut, canola, or vegetable)
- ½ yellow onion
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- 3 tablespoons Thai red curry paste (make sure it's vegan)
- 8 cups vegetable broth (2 litres)
- 1 454g package baby bok choy (about 5 cups), roughly chopped
- 225g rice vermicelli noodles (½ of a 454g package)
- 1 cup full-fat coconut milk (the kind in a can)
For the toppings:
- 1 yellow bell pepper (or other colour pepper), thinly sliced
- 1 handful cilantro, roughly chopped
- ½ cup roasted salted peanuts
- ¼ red onion, thinly sliced
- 1 lime, cut into wedges
- 1 red Thai chili pepper (or other hot pepper), thinly sliced (optional)
- soy sauce, to taste
- Heat the oil in a large pot over medium-high heat. When hot add the onion, garlic and ginger. Sauté until the onion softens and turns translucent, about 5 minutes. Stir in the curry paste, and continue to stir and cook for another 30 seconds until the curry is fragrant.
- Pour in the vegetable broth and add the bok choy. Bring to a simmer and cook for 2 – 3 minutes until the bok choy starts to wilt. Add the rice noodles and cook another 2 – 3 minutes until the noodles are tender. Lastly, stir in the coconut milk.
- Divide the soup among bowls, and add the toppings to taste.