Thai Red Curry Noodle Soup
View original ↗
It Doesn't Taste Like Chicken · by Sam Turnbull @ It Doesn't Taste Like Chicken★ 4.9 (12)

Thai Red Curry Noodle Soup

NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 17%
CARBS 46G50% OF CAL
5G FIBER34G OTHER7G TOTAL SUGAR
FAT 18G44% OF CAL
9G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, spicy Thai coconut soup with red curry, noodles, and crisp vegetables. Vegan, gluten-free, and ready in 30 minutes for a quick, satisfying meal.

mainthaisoupdairy freeveganvegetarian
View the full recipe on It Doesn't Taste Like Chicken →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon light oil ((such as peanut, canola, or vegetable))
  • 1/2 yellow onion
  • 2 cloves garlic, (minced)
  • 1 inch piece fresh ginger (minced)
  • 3 tablespoons Thai red curry paste ((make sure it's vegan))
  • 8 cups vegetable broth ((2 litres))
  • 1 454g package baby bok choy (about 5 cups) (roughly chopped)
  • 225g rice vermicelli noodles ((1/2 of a 454g package))
  • 1 cup full-fat coconut milk ((the kind in a can))
  • 1 yellow bell pepper (or other colour pepper) (thinly sliced)
  • 1 handful cilantro, (roughly chopped)
  • 1/2 cup roasted salted peanuts
  • 1/4 red onion, (thinly sliced)
  • 1 lime, (cut into wedges)
  • 1 red Thai chili pepper (or other hot pepper) (thinly sliced (optional))
  • soy sauce, (to taste)
PREP
10M
SODIUM
1271MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.