Name: Vegan Thai Noodle Soup recipe by Swayampurna Singh at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp Oil; handful fresh coconut shavings; 3 tbsp Thai yellow curry paste You can use green or red curry paste if you don't want a vegan version; 1 Lime; 1 Cup Coconut Milk; 3 cups vegetarian stock; handful per person dried noodles of choice rice vermicelli/egg noodles/soba/ramen; 1/2 tsp sugar; 4 Cherry tomatoes cut in half; 1 Carrot cut into match sticks; 2 red chili chopped fine, deseeded; handful fresh basil; handful fresh coriander; 2 sprigs fresh mint; 2 tbsp pomegranate aril; 4-5 garlic cloves, minced; 1 tbsp fresh ginger/galangal minced/grated finely; 1/2 Red onion sliced; 1/2 Red bell pepper sliced; 1/2 Yellow bell pepper sliced; 5 baby corn, blanched and cut in halves; 4-5 garlic cloves minced

ABOUT Vegan Thai Noodle Soup RECIPE

.Vegan Thai noodle soup is a comforting bowl of healthy, nutritious and delicious goodness you need in your life and can make in 15 mins and in one pot, no jokes! This recipe has been loosely inspired by the coconut curry noodle soup from thewoksoflife

Ingredients Serving: 4

2 tbsp Oil
handful fresh coconut shavings
3 tbsp Thai yellow curry paste You can use green or red curry paste if you don't want a vegan version
1 Lime
1 Cup Coconut Milk
3 cups vegetarian stock
handful per person dried noodles of choice rice vermicelli/egg noodles/soba/ramen
1/2 tsp sugar
4 Cherry tomatoes cut in half
1 Carrot cut into match sticks
2 red chili chopped fine, deseeded
handful fresh basil
handful fresh coriander
2 sprigs fresh mint
2 tbsp pomegranate aril
4-5 garlic cloves, minced
1 tbsp fresh ginger/galangal minced/grated finely
1/2 Red onion sliced
1/2 Red bell pepper sliced
1/2 Yellow bell pepper sliced
5 baby corn, blanched and cut in halves
4-5 garlic cloves minced

Instructions

Start by heating the oil. Add the ginger and garlic, saute for 30 secs
Add the onion and saute till translucent. Add all the veggies and saute for 3 mins till slightly softened but still fresh with a bite to it.
Add the yellow (whichever curry paste you are using) and fry for 5 mins tills fragrant
Add the stock, coconut milk , sugar and a little salt to it and let it come to a boil. Taste and adjust seasoning.
Now add the noodles to the broth and let it cook till done. I used egg noodles that take 6 mins. Turn off heat and ladle into soup bowls.
Garnish with fresh herbs, cherry tomato, chili, pomegranate and coconut shavings.
Squeeze some lime juice into each bowl and serve immediately. Bon appetit`

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