Since my husband and I agreed to eat less meat, I have been on the lookout for new meatless meals to try out. Ashley’s Thai Red Vegetable Curry Soup caught my eye as a fun and flavorful vegetarian weeknight meal. I changed Ashley’s recipe to fit our preferences and what was in our fridge. She has so many great recipes on her blog and I highly encourage you to check out her site!
As I’m sure many of you can relate, my greatest challenge with meatless meals is making sure that they are filling enough that we don’t go to bed hungry! This mix of vegetables provides enough protein, fiber and flavor that we felt stuffed. The crisp vegetables and spicy broth are the perfect combination–I promise that you won’t miss the meat!
I didn’t add the buckwheat soba noodles to this dish out of necessity, but instead because I thought they would make an exciting addition to the meal. My friend gave me a Whole Foods gift card for Christmas and I thought that the Soba Noodles would provide the perfect, nutty flavor for this soup (thanks, Jeorganne)! Leave them out or keep them in, it’s completely up to you!
Thai Curry Vegetable Soup
- 1 tablespoon coconut oil
- 1 onion, diced
- 1 teaspoon grated ginger
- 2 tablespoons garlic, minced
- 4 ounces Thai Kitchen Red Curry Paste
- 1/2 purple cabbage, shredded
- 1 head of broccoli, cut into florets
- 3 cups carrots, shredded
- 1 10-ounce package snap peas, trimmed
- 1 5-ounce can water chestnuts
- 1 14-ounce can coconut milk
- 1 14-ounce can coconut cream
- 2 cups water
- 2 cups chicken stock
- 3 teaspoons coconut aminos
- 1 teaspoon paprika
- 2 tablespoons Huy Fong Foods Sambal Oelek Ground Fresh Chili Paste
- juice of 1 lime
- 9.5 ounces Hakubaku Organic Soba Noodles
- Sriracha sauce
- Melt coconut oil in large stock pot over medium heat.
- Add the onions and saute for 5 minutes, or until soft.
- Add the ginger, garlic and curry paste. Stir, then heat for 30 seconds.
- Add the cabbage, broccoli, carrots, coconut milk, coconut cream, water, chicken stock, coconut aminos, paprika, chili paste and lime juice. Mix well and cook with lid on medium-high heat for 15 minutes, or until vegetables soften.
- Add the snap peas, water chestnuts, and soba noodles. Cook for 5 minutes, then turn heat off and allow to cool.
- Serve in bowls and garnish with Sriracha if desired.
Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes