Grab yourself some red curry paste and prepare for flavor town with this Thai Vegetable Noodle Soup! Full of vegetables and meat-free, this soup is bursting with traditional Thai flavors. Gluten-Free / Dairy-Free / Meatless
It really doesn’t get any easier [or tastier!] than this Thai Vegetable Noodle Soup.
I’ll be the first to admit that I tend to stay within a certain bubble when it comes to food. And when I say “tend to stay within” I really mean that I pretty much never, ever stray from it. Like, ever.
That all changed the moment I bought my first jar of red curry. I’m still not adventurous in the ways that I’m using it – I’m sure we’ve all seen plenty of thai noodle soups out there, however the point is that even just a year ago I probably never would’ve even dared to buy the stuff. So why did I this time? I honestly have no idea. I guess maybe I finally got bored of the same flavors every single week? Who knows. Regardless of the reason I’m so glad that I did because now I’m totally hooked!
And now for the real reason for this soup:
the weather in my neck of the woods has been insane lately.
I’m talking 90 mph winds, ya’ll. Mother Nature isn’t messing around right now! We thankfully seem to have made it through the insane winds with only a minor issue [part of our old fence fell down] however our neighbor’s haven’t been so lucky. I seriously watched my neighbor’s huge tree come down – right onto their house! Talk about intense.
And then after the wind of course comes the rain. It’s been raining non-stop for a good chunk of time now, which means flooded roads everywhere. Not that I’m complaining – I love rain! However I don’t like all of the safety hazards that this weather brings, so I’m hoping that Mother Nature will take a chill pill for a few days so that my small town can recuperate [aka so that the streets can drain!].
All that to say, when the weather gets dreary and bleak I always reach for soup. Or carbs.
Or soup and carbs in this case!
Now this Thai Vegetable Noodle Soup isn’t anything ground breaking. Remember – this is me just dipping my toes into the red curry paste pond. I literally have zero experience with the stuff, so if the flavor seems off to you here, just go ahead and add more curry paste! I’m a tad bit of a wuss when it comes to spices and I really wasn’t sure how powerful the curry flavor was supposed to be. Either way I think the soup turned out darn good – and it has become one of my favorite soups I’ve ever made!
Sticking to my ultimate goal this year of adding more vegetables into my diet, this soup also does just that. Sure, you could add chicken, shrimp or whatever other protein you want, however I really enjoyed this simple veggie loaded soup as is. Plus the noodles do provide a good amount of bulk – I’m stuffed after one bowl which is pretty unheard of for me [then again I question sometimes if I have a tape worm or not..].
And as I do with almost every soup on the blog, I used coconut milk for that undeniable creamy factor.
To be fair coconut milk is kind of an essential part of Thai flavor, so I get a pass on that one I think. Though I have to admit I probably should branch out more with some soups and stop with the cream based ones. Can you tell what my favorite kinds of soup are? 😉
So grab that jar of red curry, chop up some veggies and throw your stock pot on the burner. This Thai Vegetable Noodle Soup will be on the table in under 20 minutes!
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1 red bell pepper, sliced into strips
- 2 large carrots, roughly chopped small
- ½ cup snap peas
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons fish sauce
- ⅔ cup lite coconut milk
- 6 oz. dried rice noodles
- 1 lime, juiced
- Optional Garnish:
- Sliced red onion
- red chilis
- In a stock pot over medium high heat, add the oil, garlic, ginger and curry paste. Cook for 5 minutes.
- Stir in the red bell peppers, snap peas and carrots and cook for 2 minutes or until the peppers begin to soften.
- Add the chicken broth, water, coconut milk and fish sauce and bring to a boil.
- Distribute rice noodles amongst 4 bowls. Pour boiling soup over the noodles. Let sit for a few minutes so that the noodles can soften.
- Serve each bowl with a squeeze of lime juice and desired garnishes.
Are you a red curry fan?
Favorite way to use it?