Red Thai Curry Noodle Soup
Serves 40 mins prep0 mins cook
This Red Thai Curry Noodle Soup is the ultimate cozy comfort food for a chilly winter day—warming, nourishing, and bursting with rich Thai flavors. It’s a versatile, veggie-packed dish that’s easy to customize and sure to become a cold-weather favorite.
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What you need
Instructions
0 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. 1 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. 2 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. 3 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!View original recipe