Vegetable Curry Noodle Soup
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 1/2 red bell pepper, sliced
- 8 whole shiitake mushrooms, sliced
- 8 ounces medium or firm tofu, cubed
- handful fresh basil, leaves torn
Instructions
- 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.
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