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.


    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.

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