Eating with Emily

vegetarian meals & the more than occasional treat

Thai Red Curry Noodle Soup

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Coconut milk + red curry?! This soup is a little bit zesty, a little bit creamy, and a whole lot of delicious.

A note about this dish: on Day 1 it’s a soup, but as leftovers on Day 2 it turns to a curry as the noodles absorb the liquid. It’s totally delicious both ways. If you want it to remain a soup, add some extra coconut milk and water before reheating it.

Ingredients

Serves 6

You can use whatever veggies you like and have on hand, but here’s what I used:

  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 small red bell pepper, chopped
  • ½ can cut baby corn, drained
  • 1 large handful snap peas
  • 1 tablespoon oil
  • 5 tbsp (1 4oz jar) Thai red curry paste*
  • approximately 8oz dried udon noodles, cooked (or you can use fresh udon noodles, or another noodle of your choice)
  • 2 14oz cans coconut milk (I used one light, one regular)
  • ~1 cup water
  • cilantro, to garnish

*Most grocery stores carry this in the Asian food aisle. You can also buy it at Whole Foods or Asian food markets. Be sure to look at the ingredients list — not all Thai red curry paste is vegetarian, as some varieties have fish sauce.

Directions

  1. In a wok or deep pot, stir fry the vegetables in the oil for around 5 minutes until slightly softened.
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  2. Add the curry paste and stir until the vegetables are well coated.
  3. Add the coconut milk and the noodles.
  4. Add water until it’s the desired consistency. I added around a cup of water. Note that the noodles will absorb liquid over time, so if you’re storing this to serve later, don’t add the water now; add the water just before serving.
  5. Simmer for five more minutes, stirring occasionally.
  6. Serve with chopped cilantro.
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