Easy 30 Minute Vegetable Thai Noodle Soup – have Thai takeout at home using healthy pantry staple ingredients. This Thai Noodle Soup is creamy, spicy, filled with veggies and gluten free rice noodles for the ultimate comfort food.
- 1 tablespoon coconut oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 4 tablespoons red curry paste
- 1 medium sweet potato, peeled and diced into 1/2” cubes
- 6 cups vegetable broth
- 3 carrots, sliced
- 1/2 cup halved snow peas
- 1 red pepper, julienned
- 1 yellow pepper julienned
- 4 oz. brown rice noodles, raw
- 14 oz. coconut milk (in a can)
- 2 tablespoons of fresh lime juice
- 1/3 cup fresh cilantro diced
- salt to season
- Heat a large dutch oven or soup pot to medium high heat.
- Add in coconut oil. Once melted add yellow onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
- Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2 minutes.
- Next, add in sweet potatoes and saute for 2 minutes. Then add in the vegetable broth, cover and bring mixture to a boil and reduce to simmer.
- In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook according to directions. Remove from pot, drain water and immediately place in a cold water bath to stop the cooking process.
- Once the sweet potatoes are fork tender. Add noodles, carrots, red pepper, yellow pepper and snow peas to the vegetable broth pot.
- Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
- Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
- Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!
- Serving Size: 1 1/2 cups
- Calories: 279
- Sugar: 7 g
- Sodium: 671 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
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