Cooler climate means one factor: cozy soups on repeat! Our new go-to is that this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your alternative of hen or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working nicely with nearly any veggies you’ve got round! Easy strategies. Huge taste. Let’s do that!
This EASY curry noodle soup begins with soaking rice noodles in boiling water till softened. We like to make use of brown rice noodles, that are entire grain and have a nutty, healthful taste.
Subsequent, it’s on to the flavorful base of this soup: sautéed shallot, ginger, garlic, and Thai pink or yellow curry paste. If you happen to like further warmth, you can even add pink pepper flakes (we did)!
Then it’s time to show it right into a soup with (hen or vegetable) broth and coconut milk, plus coconut aminos or tamari for a lift of taste. This mix makes it creamy, cozy, tremendous flavorful, and lightweight but satisfying.
Additionally satisfying? Protein! Your alternative of hen or tofu — merely reduce into cubes, add them in, and simmer for ~5 minutes earlier than including your veggies.
For the veggies, we love a mixture of bok choy, mushrooms, and snap peas. The snap peas add a bit crunch, the mushrooms give it depth, and bok choy packs in some severe vitamin!
So many different veggies would work right here, too — broccoli, carrots, bell pepper, inexperienced beans, and corn would all be glorious.
The end line is close to! Add the noodles to serving bowls (so that they don’t get mushy hanging out on the range), then ladle the soup excessive. The elective garnishes (lemon or lime, cilantro or mint, and peanuts or cashews) take this soup to restaurant standing with their brightness, herby taste, and crunch!
We expect this soup could develop into your new go-to! It’s:
Creamy
Brothy
Spicy
Gingery
Comforting
Nourishing
& Adaptable for all eaters!
This soup is appropriate for all the things from a fast weeknight meal to end-of-week fridge clear out, meal prep (simply wait so as to add the noodles!), and even impressing dinner company.
Extra Cozy Soups
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Servings 5 (~1 ¾ cup servings)
Stop your display from going darkish
- 1 Tbsp coconut oil (or olive or avocado oil)
- 1 medium-large shallot, thinly sliced (1 shallot yields ~1/2 cup or 60 g // or sub onion)
- 2-3 Tbsp minced recent ginger (relying on how a lot you like ginger)
- 3-4 cloves garlic, minced (3-4 cloves garlic yield ~2 Tbsp or 18 g)
- 2 Tbsp pink or yellow curry paste (vegan/gluten-free as wanted // we used Mike’s Curry Love)
- 1/2-1 tsp pink pepper flakes (elective // relying on warmth desire and warmth degree of your curry paste)
- 4 cups broth of alternative (hen or vegetable)
- 1 (14 oz.) can mild coconut milk
- 1-2 Tbsp coconut aminos (or tamari)
- 1 ½ lb boneless skinless hen breasts or thighs, reduce into bite-sized cubes (or 14 oz. extra-firm tofu, reduce into 1/2-inch cubes)
- 3-4 cups chopped bok choy (we used child bok choy // 2 small child bok choy yield ~3-4 cups or 225-300 g // or sub broccoli florets or finely chopped carrots)
- 2 cups sliced mushrooms (cremini, shiitake, or white button all work // or sub bell pepper or inexperienced beans)
- 1 cup snap peas, ends trimmed, reduce into 1-inch items (elective // or sub frozen corn)
- 1-2 Tbsp lime juice (or lemon juice // elective)
FOR SERVING
- 8 oz. brown rice noodles (or different pasta/noodles of alternative // we like Annie Chun’s Pad Thai Noodles)
- Recent mint and/or cilantro (elective)
- Chopped roasted peanuts or cashews* (elective)
- Lime or lemon wedges (elective)
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Prepare dinner noodles/pasta in response to bundle directions. (We like so as to add these noodles to a heatproof bowl and canopy with boiling water for 4-5 minutes, however this doesn’t work with all kinds of noodles.) As soon as tender, rinse and put aside.
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In the meantime, warmth oil in a big pot over medium warmth. As soon as sizzling, add shallot and prepare dinner for 1-2 minutes to melt. Add ginger, garlic, curry paste, and pink pepper flakes (elective) and sauté for 1 minute, till aromatic.
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Add broth and coconut milk and produce to a simmer. As soon as simmering, add the cubed hen (or tofu) and prepare dinner for five minutes. Be sure that it’s simmering, not boiling, or the hen will get powerful.
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Add the bok choy (or broccoli or carrots) and mushrooms (or bell pepper/inexperienced beans) and prepare dinner for one more 3-4 minutes till tender.
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As soon as tender, add the snap peas (or corn) and prepare dinner for 1-2 minutes extra or till your snap peas attain your required texture — we favor our peas to remain a vibrant inexperienced and be a bit crunchy.
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Style the broth and alter as wanted, including lime juice for brightness (we added 1 Tbsp or 15 ml), coconut aminos or tamari for general taste/saltiness, or pink pepper flakes for warmth.
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To serve, divide noodles between serving bowls and ladle the soup excessive. Garnish with chopped mint or cilantro, roasted peanuts or cashews, or lime or lemon wedges (all elective).
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Retailer any leftover soup and noodles individually within the fridge for as much as 3-4 days, or freeze the soup (with out noodles) for as much as 1 month.
*To toast uncooked cashews, add a single layer to a dry skillet and prepare dinner over low-medium warmth, stirring incessantly, till evenly browned — about 5 minutes.
*Prep time doesn’t embrace elective substances and assumes chopping the bok choy and snap peas whereas the soup is cooking.
*Diet data is a tough estimate calculated with hen breasts, the lesser quantities the place ranges are offered, and with out elective substances.
Serving: 1 serving Energy: 476 Carbohydrates: 45.7 g Protein: 44.2 g Fats: 12.6 g Saturated Fats: 7.3 g Polyunsaturated Fats: 0.7 g Monounsaturated Fats: 1.1 g Trans Fats: 0 g Ldl cholesterol: 107 mg Sodium: 609 mg Potassium: 950 mg Fiber: 3.2 g Sugar: 4.8 g Vitamin A: 542 IU Vitamin C: 24 mg Calcium: 74 mg Iron: 2.2 mg
