vegetable-curry-noodle-soup-recipe-featured-1708

Vegetable Thai Curry Noodle Soup


Vegetable Curry Noodle Soup Recipe

We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?!

Vegetable Curry Noodle Soup Recipe

So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something to cobble together. This is one of them. In fact, I think Thai Curry is the queen of emergency quick-cooking.

Vegetable Curry Noodle Soup Recipe

This version of Vegetable Thai Curry Noodle Soup consists of:

Pantry – Thai curry paste, coconut milk, carton of vegetable broth, rice noodles, bamboo shoots, baby corn.
Refrigerator – bell pepper, mushroom, tofu, basil

All of the refrigerator items are long-lasting type of ingredients that stay fresh for about a week.

15 minutes tops, from pantry/refrigerator to table.

Vegetable Curry Noodle Soup Recipe

Vegetable Thai Curry Noodle Soup Recipe Video

 


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Vegetable Curry Noodle Soup

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
vegetable-curry-noodle-soup-recipe-featured-1708

Use whatever vegetables suit you! Other ideas: zucchini slices, very thinly sliced carrots (use a vegetable peeler), onion slivers, broccoli florets, bok choy, spinach leaves, kale leaves, cabbage.

Ingredients:

10 ounces dried rice noodles
1 tablespoon cooking oil
2 tablespoons Thai curry paste (or to taste)
1 cup coconut milk
4 cups vegetable broth
1 tablespoon fish sauce
8 ounces baby corn, halved
4 ounces bamboo shoots
1/2 red bell pepper, sliced
8 whole shiitake mushrooms, sliced
8 ounces medium or firm tofu, cubed
handful fresh basil, leaves torn

Directions:

If you are using rice noodles, soak the noodles in hot tap water (not boiling water, just use hottest water from tap) for 10 minutes. Drain. If you're not using rice noodles, cook noodles according to package directions.

In a wok or a soup pot, heat oil over medium heat, add in curry paste and fry for a few seconds until very fragrant. Be careful not to burn the curry paste. Pour in 2 tablespoons coconut milk and whisk with the curry paste until combined. Add the remaining coconut milk and the vegetable broth and bring to a simmer. Optional- stir in the fish sauce or soy sauce. Give the soup a taste and add more curry paste if you'd like it spicier.

Add in the vegetables and tofu. Cook for 3 minutes or until the vegetables are cooked to your liking. (If you're not using rice noodles, see below.) Add in the drained rice noodles and boil until the rice noodles are cooked through, about 60 seconds to 2 minutes depending on the thickness of the rice noodles. Stir in fresh basil and serve immediately.

* If you are NOT using rice noodles and have cooked the noodles according to instructions on the package, divide the cooked noodles evenly into 4 serving bowls. Stir in fresh basil in the vegetable curry soup and pour over the noodles.

 

Comments 18

  1. Monica

    I love this kind of flat rice noodle. Looks delicious! (Btw, thanks to your inspiration, I picked up that exact brand of Chinese sausage over the past weekend and my 7-year old loves it. I put it in fried rice. Embarassingly enough, it was my first time cooking fried rice…even though I’m Chinese! It was delish!)

  2. Betty Ann @Mango_Queen

    Oh my goodness! This soup is so good for something that was put together so quickly. In fact, I do have all these ingredients in my pantry. Must make this tonight. Thanks for sharing, Jaden ~ may your Mother’s day be blissful :-)

  3. BeBetsy

    Oh sweet Yummy!! This looks incredible. Thank you so much for sharing this great recipe. ~~ Have a great day, Sharon & Denise

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  7. Tana

    I made this recipe today and unfortunately it did not work out so well, it turned out bland and there were too many noodles to call it soup. I am not sure what happened, but I think what I did wrong was using the wrong curry paste. Normally for Thai dishes I use the authentic curry paste from the Asian market and this time I used some red curry paste made by “Thai Kitchen”. Also, I think that using sweetened coconut milk might have helped the flavor, along with a little more fish sauce, and next time I will use less noodles. I substituted chicken broth for vegetable broth because that was what I had on hand, and that didn’t help.

    Anyhow, just wanted to say that I love this blog, I’ve tried a few recipes before, my favorites being the lamb meatballs with cherry sauce and the beef curry dumplings. So good! Looking forward to trying more recipes. Thanks :)

  8. Keri

    Hi Jaden,

    I saw that in your video for vegetable Thai curry noodle soup, you said to soak the dried rice noodles in hot water but in your recipe. It said to soak it in cold water. Which one is it? It’s very confusing.

  9. Pingback: {food faves} thai curry | petite christine

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