Thai Red Curry Noodle Soup

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Thai Red Curry Noodle Soup

thai-red-curry-noodle-soupI invented this recipe on the fly one cold winter night. It was so good that I had to write it down! Spicy and flavourful, this comforting soup will warm you from the inside out.

Thai Red Curry Noodle Soup
Serves 6
Spicy and flavourful, this comforting soup will warm you from the inside out.
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  1. 1 – 250g package Thai rice noodles
  2. 6 cups unsalted vegetable broth
  3. 2 – 400 ml cans light coconut milk
  4. ¼ cup Bragg all-purpose liquid soy seasoning
  5. 1-3 Tbsp Thai red curry paste, depending on how spicy you like it (I prefer Cock Brand – see photo below)
  6. 1 Tbsp vegan Worcestershire sauce (optional)
  7. 1 large shallot, thinly sliced
  8. 6-8 kaffir lime leaves (I prefer frozen but dried will work too)
  9. 3 large pieces dried galangal root
  10. 2 cups button or cremini mushrooms, quartered
  11. 3 medium carrots, cut into matchstick-size pieces
  12. 2 heads baby bok choi, chopped
  13. 1 stalk broccoli, stem peeled and cut into matchstick-size pieces and head cut into bite-size florets
  14. 1 large beefsteak tomato, chopped
  15. Juice of ½ lime
  16. 1 Tbsp sucanat or coconut palm sugar
  17. Salt to taste
  18. Scallions, cilantro and Thai basil, chopped for garnish (optional)
  1. Prepare rice noodles according to package directions, drain well and set aside.
  2. In a large soup pot, combine broth, coconut milk, Bragg seasoning, 1 Tbsp curry paste, Worcestershire sauce, shallot, Kaffir lime leaves and galangal root. Bring broth to a boil.
  3. Reduce broth to a simmer and cook while you prepare the vegetables, about 15 minutes. Taste broth and add more curry paste to taste (use caution as this paste is quite spicy!).
  4. Add mushrooms, carrots, broccoli and bok choi. Return to a simmer and cook just until vegetables are tender, about 5-10 minutes. Be careful not to overcook the vegetables.
  5. Stir in tomato, lime juice, sugar and salt to taste.
  6. If serving immediately, you may add the prepared rice noodles to the soup. Alternatively, divide the prepared noodles among serving bowls and ladle the hot soup over top.
  7. Garnish with sliced scallions, cilantro and basil if desired.
  1. Option: serve topped with some cooked, marinated tempeh or baked tofu for extra protein. I like the Coconut Curry Marinated Tempeh from Turtle Island Foods
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet

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