It’s no secret that Thai food is one of my favorites. Today I made a quick Thai Red Curry Vegetable Noodle Soup which turned out quite delicious and was a good way to use up some veggies in the fridge!
I was in the mood for some of my Thai curried carrot sweet potato soup but was lacking the carrots so I was forced to go a slightly different direction today. For the vegetables in this soup (besides onion and red bell pepper) I added green beans, mushrooms and spinach since that’s what was in my vegetable bin. You could use any number of vegetables… be creative and use your favorites! The only real “work” in throwing this soup together is the chopping of veggies so it’s a really simple, quick meal!Print
Thai Red Curry Vegetable Noodle Soup
- 1 Tbls. neutral oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3–4 cloves garlic, chopped
- 1 Tbls. ginger paste (or use fresh grated ginger)
- 3 Tbls. red curry paste (I like Mae Ploy)
- 1 C. green beans, sliced in half*
- 1 C. sliced mushrooms*
- 6 C. vegetable broth
- 1 13.5 oz. can full fat coconut milk
- 1 Tbls. fish sauce (use vegan, if desired)
- 3 Tbls. palm sugar (I like this brand, or use dark brown sugar)
- 1 8oz. pkg. rice noodles
- 3 sliced green onions
- 1–2 cups baby spinach (I just grab a big handful from the bag)
- 1/2 C. chopped cilantro
- 1/4 C. chopped basil
- 1 lime, juiced
- Heat oil in dutch oven to medium heat. Add onions and red bell pepper and cook until softened.
- Add green beans, mushrooms, garlic, ginger and red curry paste. Stir to coat all the veggies and become fragrant.
- Add veggie both, coconut milk, fish sauce and palm sugar. Raise heat to bring to boil, then reduce and simmer about 5 minutes.
- Add noodles and continue to cook for additional 5 minutes, or until noodles are tender.
- Remove from heat, stir in spinach, green onions, cilantro, basil and lime juice.
- Taste and adjust seasonings as needed. Serve and enjoy!
* Amount doesn’t have to be exact. Feel free to substitute other vegetables as desired.