Spring Thai Red Curry Noodle Soup
If you are looking for a quick and easy warming meal, nothing beats a delicious noodle soup with plenty of vegetables and broth! So today I am sharing an easy recipe for Thai red curry noodle soup. It is loaded up with Spring vegetables like baby bok choy, carrots and asparagus, and it is packed with delicious flavor thanks to the curry paste and fresh ginger and garlic. I add in some coconut milk to make it rich, but still keep it vegan and dairy free. The noodles I use in the recipe are gluten free as well, so if you are sensitive to gluten you can enjoy this! This soup only takes less than half an hour and you can have dinner on the table and since it is still chilly outside this is the perfect warming dish to be enjoying.
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- In a large pot combine the coconut oil, scallions, garlic, ginger, carrots, and cook over medium heat for a few minutes until the carrots have softened slightly.
- Add the curry paste, and cook for a minute until fragrant. Add the water, coconut milk, and sea salt, and bring to a boil. Lower to a simmer.
- Add the asparagus, pepper, and bok choy, and allow to simmer for about 10 minutes.
- Add 2 ramen cakes, and cook for about 4 minutes until they are softened, stir in the noodles.
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