Thai Red Curry Soup
This Thai Red Curry Soup with Ramen Noodles recipe is an easy way to bring a healthy, vegan dinner to your table. This coconut milk infused vegan soup is loaded with vegetables and perfect, al dente rice ramen noodles.
Ingredients
- 1 pkg ramen noodles I like Lotus' Foods Organic Millet & Brown Rice Ramen (4 cakes); cooked in accordance with the package directions
- 12-15 shiitake mushrooms washed, destemmed and sliced
- 1/4 cup water
- 1 tbsp safflower oil
- 1 scallion washed, trimmed and finely sliced with the white parts separated from the green parts
- 1 tbsp minced fresh ginger the ginger should be 1 tbsp after having been minced
- 1 tbsp minced fresh garlic the garlic should be 1 tbsp after having been minced
- 1/4 cup red curry paste I recommend Thai Kitchen's® Red Curry Paste
- 2 tbsp natural peanut butter I recommend avoiding peanut butter with added sugar, as it will change the taste of the broth
- 1 quart low-sodium vegetable broth
- 2 tbsp tamari
- 1 14 oz can full-fat, unsweetened coconut milk
- 1 red bell pepper washed, deseeded and sliced into bite-sized pieces
- 2-3 bunches broccolini washed and trimmed
- 1 bunch asparagus washed and trimmed
- 2 fresh limes washed and cut into 8 wedges each; as optional garnishment (but highly recommended)
- sriracha sauce as optional garnishment
- fresh cilantro washed and torn, as optional garnishment
- sesame seeds as optional garnishment
Instructions
- Prepare the ramen noodles al dente in accordance with package directions. Set aside.
- Add the mushrooms and 1/4 cup of water to a large stockpot and bring to a simmer. Continue to simmer until the water has almost cooked off.
- Add the safflower oil and sauté the mushrooms on medium heat until they are slightly browned. About 2-3 minutes.
- Add the scallion whites, garlic and ginger. Sauté until fragrant. About 1 minute.
- Add the red curry paste and continue to sauté until the curry paste has darkened in color. About 2-3 minutes. Stir in the peanut butter to create a thick paste.
- Add the vegetable broth, tamari and coconut milk and reduce the heat. Cook the broth at a low simmer for 10-15 minutes.
- While the broth is simmering, steam the asparagus in the microwave by wrapping it in a damp paper towel and cooking it on high for 3 minutes. Carefully remove it from the microwave and allow it to cool slightly. When cooled, cut it into bite-sized pieces.
- Steam the broccolini in the microwave using the same directions as provided for the asparagus.
- Prepare each serving bowl with noodles, red peppers, steamed broccolini and steamed asapargus. Spoon the broth into the bowls and top with scallion greens, fresh lime juice, fresh cilantro, sriracha sauce & sesame seeds, as desired. Serve immediately.
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