This is a rich, creamy and warming soup bursting with spices and flavours. It's super simple and quick to make for those nights where you want something healthy and nutritious but also don't want to spend hours making dinner. Make sure to make a big batch as the leftovers are as good if not better as the night of. I usually say toppings are optional but in this case the crunchy green onions and tangy lime juice really make this dish come together.
This is the perfect week night meal! It's loaded with veggies and proteins. It ready in 30 minutes and makes for perfect lunches the next day.
Winter is known to be cold and flu season. It's the perfect time to incorporate anti-inflammatory spices such as curry, turmeric and ginger as they can provide many health benefits.
Herbs and spices help reduce inflammation and reduce damage to your body's cells. They contain strong anti-oxidant properties and are rich in phytochemicals, compounds that help support and assist your immune system.
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THAI CURRY NOODLE SOUP RECIPE
Prep time: 15 min
Cooking time: 15 min Total time: 30 min
Servings: 4
Ingredients:
1 can white navy beans - drained and rinsed
225 g. rice vermicelli - I used the brown rice one
4 cups veggie broth
2 cups unsweetened soy milk
1 tsp red curry paste
1 tsp yellow curry powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garlic powder
2-3 garlic cloves
1/4 cup soy sauce
1 tbs sriracha
salt & pepper to taste
1 head of broccoli - cut into florets
4-5 mini bok choy - sliced
2 large carrots - shavings
1 large shallot - sliced
Toppings:
3-4 green onion stems - sliced
1 lime - cut in quarters
How to make it:
In a large pot, heat up a drizzle of olive oil or avocado oil.
Sauté the shallots for a minute or two, or until they soften. Then add the garlic, all the spices, the curry paste, soy sauce, sriracha and broccoli. Stir well to coat everything.
Add in the veggie broth and simmer for a couple minute to soften the broccoli.
Once the broccoli has a texture you like add in the noodles, carrot shavings, bok choy, white beans and soy milk. Cook for an additional 3-4 minutes until the noodles are cooked.
Serve and top with fresh green onions and lime juice.
Enjoy!
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