Dinner

Thai Red Curry Noodle Soup

Level

Easy

Prep

10 minutes

Cook

20 minutes

Servings

Makes 4 servings

A LIGHT YET SUPER SATISFYING SOUP!

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

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2 tablespoons coconut oil
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1 small shallot, thinly sliced
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3 garlic cloves, chopped
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2 tablespoons chopped fresh ginger
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3 tablespoons Thai red curry paste
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3 cups vegetable broth
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1 can (14 ounces) coconut milk
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3 tablespoons brown sugar
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2 tablespoons soy sauce
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2 tablespoons vegan Worcestershire sauce
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6 ounces dry rice noodles
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2 ounces SWEET EARTH Enlightened Foods Traditional Seitan Grounds
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1 cup shredded carrots
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1 cup shredded purple cabbage
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1 cup broccoli florets, blanched
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1 cup snow peas, blanched
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1 lime
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Sliced red onion, red Fresno pepper, scallions and cilantro for garnish

MAKE IT

Step 1

In a medium pot, heat the coconut oil over medium heat and sauté the shallot, garlic, ginger and curry paste for 3-5 minutes until fragrant.

Step 2

Add the vegetable broth and coconut milk and bring the broth to a boil. Add the brown sugar, soy sauce and Worcestershire sauce. Simmer for about 10 minutes while you prepare for noodle. The broth will thicken slightly.

Step 3

Soak the noodles in a bowl of hot water until soft about 7-10 minutes. Drain and divide among serving bowls.

Step 4

Place the seitan, carrots, cabbage, broccoli and snow peas over the noodles.

Step 5

Pour the boiling broth over the seitan, vegetables and noodles. (Note: alternatively all the topping ingredients can be added into the broth for 1-2 minutes and pour over the noodles.)

Step 6

Add a squeeze of lime juice. Garnish with sliced red onion, red Fresno pepper, scallions and cilantro.

Step 7

ENJOY! 🙂

CHANNEL YOUR INNER CHEF