Dinner
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.
• 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
- 2 tablespoons coconut oil
- 1 small shallot, thinly sliced
- 3 garlic cloves, chopped
- 2 tablespoons chopped fresh ginger
- 3 tablespoons Thai red curry paste
- 3 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 6 ounces dry rice noodles
- 2 ounces SWEET EARTH Enlightened Foods Traditional Seitan Grounds
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup broccoli florets, blanched
- 1 cup snow peas, blanched
- 1 lime
- 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! 🙂
