Vegan Thai Curry Soup with Noodles. Yes, please.

Thai food is made of magic. It’s a fact.

Vegan Thai Curry Soup with Noodles - Global Dish - Stephanie Arsenault

Okay, maybe not actual magic {though I wouldn’t be surprised}, but it’s unlike any other cuisine. There are so many rich flavours in every dish, but somehow everything is always perfectly balanced. It’s also surprisingly easy to make {and even easier to eat}.

Need evidence of my claim? Here you go: Vegan Thai Curry Soup with Noodles.

Inspired by some of my favourite meals from the Land of Smiles, this dish comes together quickly, and you can customize it depending on what you’re feeling {or what’s in your fridge. Nearly any vegetable can be thrown in {Sweet potatoes! Carrots! Spinach! Celery!}, and while it’s vegan as is, you can absolutely add some chicken thighs or prawns for a nice punch of protein.

Now crack open a bottle of Singha and get cooking, friends; my belly is grumbling already.

VEGAN THAI CURRY SOUP WITH NOODLES
Serves 4

INGREDIENTS:
1 tablespoon oil (coconut or avocado)
1 onion, diced
2 medium potatoes, diced
3 cloves garlic, peeled and minced or grated
1-inch piece of ginger, peeled and minced or grated
3 tablespoons red Thai curry paste
1 teaspoon curry powder
½ teaspoon turmeric
4 cups low-sodium vegetable broth
1 red or orange bell pepper, sliced in half horizontally and then cut into thick matchsticks
1 small-medium zucchini, sliced in half lengthwise and then cut into half-moons
1 teaspoon raw or coconut sugar
1 cup full-fat coconut milk
1 lime, cut in half
Sea salt, to taste

Optional toppings: Thai basil, cilantro, sliced green onions, chopped peanuts

INSTRUCTIONS:
Add oil to a large pot over medium heat and cook onion for 2 minutes; add potatoes, cook until onions are soft and translucent. Add the garlic, ginger, curry paste, curry powder, and turmeric. Cook for one minute, until the mixture becomes fragrant. Stir in the vegetable broth and bring to a boil. Reduce heat to a simmer and continue to cook until the potatoes are fork-tender, but still a bit firm; add the zucchini, increase heat to medium, and cook for another 5 minutes. Add the bell pepper and continue to cook the soup until the zucchini and peppers are tender, about 10-15 minutes.

Meanwhile, cook the rice noodles according to package directions. Rinse, drain, and set aside.

Next, stir in the juice from one of the lime halves; cut the other half into four wedges and set aside. Add the sugar and coconut milk and continue to cook for another minute while stirring. Add salt to taste.

To serve, divide noodles among four bowls and spoon the soup over top; finish with basil, cilantro, green onions and/or peanuts and a lime wedge.