This Red Thai Curry Noodle Soup is the ultimate cozy and comforting meal to enjoy on a chilly winter day. Packed full of protein and loads of flavor, this noodle soup is filling and so amazing!

Red Thai Curry Noodle Soup [Vegan]

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Cooking Time

20

Ingredients

  • 1 teaspoon coconut or avocado oil
  • 1 shallot (or onion), chopped
  • 2-3 cups shiitake or brown mushrooms, sliced
  • 3 garlic cloves, grated
  • 2-inch piece fresh ginger, grated
  • 2 teaspoons red Thai curry paste
  • 1 tablespoon tomato paste
  • 1 large head of broccoli, chopped
  • 1 pack tempeh, cut into 1-inch squares
  • 1 and 1/2 cups coconut milk
  • 1/2 cup water
  • 3-4 tablespoons organic tamari (or soy sauce)
  • 2 packs millet & brown rice ramen noodles
  • Toppings (optional): cilantro, lime juice, toasted cashews, sesame seeds
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Preparation

  1. Heat oil in a large pot over medium-low. Add chopped shallots (or onions) and mushrooms and saute for about 5-7 minutes until they start to soften
  2. Add garlic, ginger, and a small pinch of sea salt, with a splash of water if the pan is dry. Mix in the red Thai curry paste and tomato paste and stir to combine
  3. Add the broccoli stems, tempeh, coconut milk, and water, and bring to a gentle boil over medium-high. Then reduce heat to medium-low and let it simmer for about 10 minutes until the sauce thickens a bit. Add the broccoli florets 2 minutes before removing the pan from heat
  4. Cook ramen noodles according to package instructions and add to the soup. Season to taste with tamari (or soy sauce) and serve with fresh lime, cilantro, toasted cashews, and sesame seeds. Enjoy!
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