Indulge in the comforting flavors of Thai cuisine with this easy and healthy Vegan Curry Noodle Soup, ready in under 30 minutes.
- In a large pot, heat the coconut oil until it becomes shiny and fragrant.
- Introduce the garlic and ginger into the pot, and let them cook for 2-3 minutes until their marvelous aromas fill the air.
- Next, incorporate the red curry paste into the mix and cook for an additional 2-3 minutes until the ginger and garlic are fully coated and the scent becomes irresistible.
- With the coconut milk now present, stir vigorously to ensure an even distribution of the curry paste. Then, introduce the vegetable broth and bring the mixture to a satisfying boil.
- Once your delectable creation is boiling, add the agave and rice noodles to the pot. Keep stirring them consistently for 2 minutes to prevent any unwanted sticking.
- Now, carefully add the tofu, broccoli, and bell pepper, ensuring that the ingredients are perfectly integrated. Allow them to cook together for 3-5 more minutes, until the noodles reach the desired level of tenderness and the broccoli becomes beautifully tender.
- At this stage, introduce the tangy lime juice and season to your liking with a pinch of salt.
- For an enchanting finishing touch, generously garnish with freshly chopped cilantro.
- Serve your tantalizing creation immediately and savor every delightful bite!
- Enjoy the scrumptious feast!
This Vegan Curry Noodle Soup recipe is a simple and easy dish that is perfect for both dinner and lunch.
It falls under the categories of comfort food, one-pot or pan, and pan fry cooking styles.
The soup is gluten-free, vegan, and vegetarian, making it suitable for various dietary preferences.
It is a healthy option, and the recipe can be prepared in under 30 minutes.
All you'll need is a stove top to cook this delicious soup.
Gather your Pyrex, sauce pan, wooden spoon, chef's knife, cutting board, liquid and dry measuring cups, and measuring spoons, and get ready to enjoy this flavorful Asian-inspired dish.
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