Serves 4
15 min
Vegetable Curry Noodle Soup
Recipe GLPRa2a123f9f57eb1
A vibrant, aromatic soup combining tender vegetables in a fragrant curry-coconut broth served with soft rice noodles. Fresh basil brightens the finished dish with herbal notes. Quick to prepare and naturally dairy-free, this soul-warming soup makes an excellent starter or light meal.
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Ingredients
10 ounces dried rice noodles
1 tablespoon cooking oil
2 tablespoons Thai curry paste
1 cup coconut milk
4 cups vegetable broth
1 tablespoon Thai fish sauce or soy sauce (optional)
8 ounces baby corn, halved
4 ounces bamboo shoots
8 whole shiitake mushrooms, sliced
1/2 red bell pepper, sliced
handful fresh basil leaves, torn
Directions
Place the rice noodles in a heatproof bowl and cover with the hottest tap water available (not boiling). Let soak for 10 minutes until softened, then drain well. Set aside.
Heat the cooking oil in a large wok or soup pot over medium heat. Add the curry paste and stir-fry for 20–30 seconds until fragrant, being careful not to scorch it.
Add 2 tablespoons of the coconut milk and whisk it into the curry paste until fully combined, creating a smooth paste.
Pour in the remaining coconut milk and the vegetable broth, stirring well. Bring the mixture to a gentle simmer. If using fish sauce or soy sauce, add it now and stir to combine. Taste and adjust with additional curry paste if you prefer more heat or flavor intensity.
Add the baby corn, bamboo shoots, shiitake mushrooms, and red bell pepper to the simmering broth. Cook for 3 minutes, or until the vegetables reach your desired tenderness.
Add the drained rice noodles to the pot and simmer for 60 seconds to 2 minutes, depending on noodle thickness, until heated through. Stir in the torn basil leaves and serve immediately in bowls.
