Red Curry Noodle Soup
[Vegan]
Author Bio
Heather Poire, the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes, has a...
Heather Poire, the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes, has a passion for sharing with the world how tasty and amazing vegan food can be with an emphasis on supporting local farms & businesses. Heather's work and photography can be seen in VegNews Magazine, Take Stock Magazine, Chickpea Magazine, in addition to several online publications Read more about Heather Poire
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Red Curry Noodle Soup [Vegan]
Rice noodles are extremely versatile. You can stuff them into spring rolls, sautée them for stir frys or, as this recipe proves, add them into soup for a deliciously filling meal! In addition to the noodles, this soup includes tofu, red onion, orange pepper, and green beans, although the veggies...
Rice noodles are extremely versatile. You can stuff them into spring rolls, sautée them for stir frys or, as this recipe proves, add them into soup for a deliciously filling meal! In addition to the noodles, this soup includes tofu, red onion, orange pepper, and green beans, although the veggies can be easily swapped. With just the broth, this soup is a clear and light noodle soup, however, a dollop of red curry paste and a swirl of coconut milk later, and it completely transforms into a creamy, comforting delight.
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Ingredients You Need for Red Curry Noodle Soup [Vegan]
How to Prepare Red Curry Noodle Soup [Vegan]
- In a large high-sided frying pan or skillet, heat coconut oil over medium-high heat. Add tofu, red onion, and peppers and sauté until onion begins to soften.
- Add curry paste and stir to distribute among the vegetables and tofu.
- Pour in coconut milk, water/broth, and green beans. Bring to a simmer and add in the rice noodles. Simmer for 2-3 minutes until rice noodles are soft.
- Divide soup between 2 bowls. Garnish with chopped cashews, basil leaves, and soy sauce to taste.
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