Tuesday, June 17, 2014

Thai Red Curry Noodle Soup

I know the weather is really warm in much of the country. Here in Florida it's been in the high 80's, but I still love a bowl of soup. I saw this recipe over at Amuse Your Bouche and decided to tweak it and add some seitan for protein. I really enjoyed it but it could have been spicier for my taste.


  • 1 tablespoon coconut oil
  • 3 small carrots, sliced thin
  • 4 ounces fresh snow peas, trimmed and cut in half
  • 1/2 sweet onion, chunked
  • 1 can bamboo shoots, drained
  • 3 tablespoons sp red Thai curry paste (make sure it’s veggie!)
  • 1 can coconut milk
  • 4 ounces angel hair pasta, broken into 1-inch pieces
  • Salt
  • Black pepper
  • 1 can water (use the can the coconut milk was in)
  • 1 (8 ounce) package cubed seitan
  • 2 tablespoons fresh cilantro, chopped



  • Heat the oil in a pot, and stir-fry the fresh vegetables for around 5 minutes – you want them to be slightly softened, but still with a nice bit of crunch.

    Add the bamboo shoots and seitan and cook for another minute.

    Add the curry paste and mix well (I used 3 tablespoons but if your paste is particularly spicy, or if you just like a milder curry, you might prefer to only use 2).

    Add the coconut milk, 1 can of water and the broken noodles, and season to taste. Cook over a medium heat for a few more minutes, simmering very gently, until the curry is hot.

    Stir in the chopped coriander, and serve.
    Enjoy!

    2 comments:

    1. This looks delicious! I've been hesitant about trying seitan, not sure why...but this looks like a good recipe for a first try. I've made sure to pin for later.

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    2. This looks great. I think my husband would love this. He loves Thai food.

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