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 effectively with virtually any veggies you’ve got round! Easy strategies. Massive 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 complete 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. When you like additional warmth, it’s also possible to 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 mixture makes it creamy, cozy, tremendous flavorful, and light-weight but satisfying.
Additionally satisfying? Protein! Your alternative of hen or tofu — merely minimize into cubes, add them in, and simmer for ~5 minutes earlier than including your veggies.
For the veggies, we love a mix of bok choy, mushrooms, and snap peas. The snap peas add a bit of crunch, the mushrooms give it depth, and bok choy packs in some critical diet!
So many different veggies would work right here, too — broccoli, carrots, bell pepper, inexperienced beans, and corn would all be wonderful.
The end line is close to! Add the noodles to serving bowls (in order that they don’t get mushy hanging out on the range), then ladle the soup excessive. The optionally available 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 predict this soup might turn 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 friends.
Extra Cozy Soups
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Servings 5 (~1 ¾ cup servings)
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- 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 (optionally available // 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, minimize into bite-sized cubes (or 14 oz. extra-firm tofu, minimize 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, minimize into 1-inch items (optionally available // or sub frozen corn)
- 1-2 Tbsp lime juice (or lemon juice // optionally available)
FOR SERVING
- 8 oz. brown rice noodles (or different pasta/noodles of alternative // we like Annie Chun’s Pad Thai Noodles)
- Contemporary mint and/or cilantro (optionally available)
- Chopped roasted peanuts or cashews* (optionally available)
- Lime or lemon wedges (optionally available)
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Prepare dinner noodles/pasta based on 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 sorts 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 (optionally available) 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. Make 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 an additional 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 of crunchy.
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Style the broth and modify as wanted, including lime juice for brightness (we added 1 Tbsp or 15 ml), coconut aminos or tamari for total 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 optionally available).
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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 flippantly browned — about 5 minutes.
*Prep time doesn’t embrace optionally available components and assumes chopping the bok choy and snap peas whereas the soup is cooking.
*Diet info is a tough estimate calculated with hen breasts, the lesser quantities the place ranges are offered, and with out optionally available components.
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
