Craving a vibrant, flavorful, and completely plant-based meal that's both comforting and exciting? Look no further than this Spicy Thai Green Curry Noodle Soup – a vegan ramen reimagined with a fiery Thai twist. Forget bland broth and limp noodles; this recipe explodes with the fragrant aroma of lemongrass, galangal, and kaffir lime leaves, balanced perfectly by the creamy richness of coconut milk and the satisfying heat of green curry paste. It’s a delicious fusion of Thai flavors and classic ramen comfort, perfect for a chilly evening or a satisfying midday meal.
This vegan ramen alternative offers a quick and easy way to elevate your weeknight dinner routine without sacrificing taste or depth of flavor. Each ingredient plays a crucial role in creating a symphony of textures and tastes, resulting in a bowl of soup you'll want to make again and again. Ready to dive into the delicious details? Let's get started with the step-by-step instructions!
Tools Needed
- Large soup pot
- Smaller pot
- Knife
- Cutting board
Ingredients
- Green onions
- Broccoli
- Bell pepper
- Carrot
- Sweet potato
- Garlic: 4-5 cloves
- Ginger
- Tofu
- Thai green curry paste: 3 tablespoons (or less)
- Brown rice ramen noodles
- Water or vegetable broth: 4 cups
- Full-fat coconut milk: 1 can
- Coconut sugar or brown sugar: 1/2 tablespoon
- Soy sauce: 2-3 tablespoons
- Basil
- Sriracha: optional
- Oil: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare Ingredients and Aromatics
- Mince green onions (separate white and green parts), chop broccoli into florets (separate stems and florets), chop bell pepper, carrot, and sweet potato. Mince garlic and ginger finely.
- Cube tofu.
Step 2. Build the Soup Base and Cook Vegetables
- Heat oil in a large soup pot over high heat. Sauté minced garlic, ginger, white parts of green onions, and Thai green curry paste until fragrant.
- Add broccoli stems, carrot, sweet potato, and bell pepper to the pot. Add water (or broth) and bring to a boil.
- Meanwhile, boil water in a separate pot for cooking ramen noodles.
- Add tofu to the soup.
- Once boiling, reduce heat to a simmer. Cover and cook for 5 minutes, or until sweet potatoes are fork-tender.
Step 3. Finish the Soup and Noodles
- Add broccoli florets, remaining green onions, coconut milk, and coconut sugar. Stir well and cook until broccoli is bright green (2-3 minutes).
- Taste and adjust seasoning with soy sauce or salt as needed.
Step 4. Serve and Garnish
- Garnish with basil and sriracha (optional). Serve hot.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- You can use any kind of noodles you like.
- Feel free to use your favorite vegetables.
- Red curry paste can be used instead of green curry paste.
- Adjust the amount of curry paste to your spice preference.
Nutrition
- N/A
FAQs
1. Can I use a different type of noodle?
Yes! This recipe works well with other noodles like rice noodles, udon, or even spaghetti. Adjust cooking time as needed.
2. How can I make this spicier or milder?
Adjust the amount of green curry paste to your liking. For spicier soup, add more paste. For milder, use less.
This Spicy Thai Green Curry Noodle Soup offers a vibrant and flavorful vegan twist on a classic comfort food. With its balance of creamy coconut, aromatic spices, and satisfying noodles, it’s a meal that’s both delicious and incredibly satisfying. Enjoy the delicious results of your culinary adventure!