Red Curry Veggie Noodle Soup: Nourish Your Body with Color and Flavor
When you’re craving something warm, comforting, and packed with nutrients, this Red Curry Veggie Noodle Soup delivers on all fronts.
This vibrant dish blends the best of both worlds—noodles and soup—into a single, satisfying bowl that’s as nourishing as it is flavorful.
A Rainbow on Your Plate
Contrary to popular belief, eating the rainbow doesn’t have to be limited to salads. This Red Curry Veggie Noodle Soup proves that you can infuse your meals with color and nutrition in many delicious ways.
Loaded with vegetables like rainbow Swiss chard, broccoli, and sweet potatoes, this dish is not only visually appealing but also rich in vitamins, minerals, and antioxidants.
Why Plant-Based?
Most traditional Thai red curry soups use fish sauce, which, while authentic, can be problematic due to concerns about sourcing and sustainability.
By using dulse granules, a type of edible seaweed, we keep this recipe plant-based while still achieving that umami flavor.
Dulse granules are not just a flavor enhancer; they are also packed with essential nutrients like iodine, calcium, and potassium, which support thyroid health and regulate blood pressure .
Cooking Made Simple
If you’re new to cooking, don’t let the ingredient list intimidate you. Preparing this soup is easier than you might think, and with a little mise en place, you can have everything ready to go in no time.
Even a beginner can have this meal prepped and on the table in under an hour, making it an excellent option for a busy weeknight.
This Red Curry Veggie Noodle Soup is perfect for a family dinner or a cozy night in. The slightly spicy broth, sweetened by the natural sugars in sweet potatoes and coconut milk, creates a comforting base.
For added fun, serve the soup family-style, letting everyone customize their bowls with noodles, greens, and their favorite garnishes.
Red Curry Veggie Noodle Soup
(Serves 4)
Ingredients:
1 tablespoon coconut oil*
4 cloves garlic, minced
1 tablespoon freshly grated ginger
2-3 tablespoons Thai red curry paste, depending on your level of heat tolerance
1 medium sweet potato, peeled and diced into 1-inch cubes
1 bunch rainbow Swiss chard, stems chopped and leaves sliced
1 ½ cups broccoli florets, chopped
4 cups low-sodium vegetable broth
1 (13-ounce) can coconut milk
1 ½ teaspoons dulse granules
1 tablespoon coconut aminos or low-sodium tamari
7 ounces brown rice vermicelli noodles
Garnishes (optional):
Fresh cilantro
Sesame seeds
Lime wedges
Green onions, thinly sliced
Sriracha
Directions:
Prep Your Ingedients:
Begin by gathering all your ingredients, including any garnishes you plan to use.
Grate the garlic and ginger, peel and dice the sweet potato into 1-inch cubes, and chop the broccoli florets into small, even pieces.
Wash and dry the Swiss chard. Separate the leaves from the stems, then chop the stems into small pieces and slice the leaves into thin ribbons.
Begin boiling a pot of water for cooking noodles.
Cook the Aromatics:
Heat a large soup pot over medium heat. Once hot, add the coconut oil, garlic, ginger, and red curry paste. Sauté for 1-2 minutes until fragrant, stirring occasionally to avoid burning.
*For an oil-free option, use a few tablespoons of vegetable broth in place of oil, adding more broth as needed to prevent sticking.
Add Sweet Potatoes and Broth:
Add the diced sweet potatoes to the pot and sauté for an additional minute, allowing them to absorb the flavors.
Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-high and let it simmer for about 5 minutes, or until the sweet potatoes start to soften.
Cook the Noodles:
While the soup is simmering, cook the brown rice vermicelli according to the package instructions.
Once cooked, drain the noodles and place them in a bowl of cool water to prevent sticking until ready to serve.
Finish the Soup:
To the pot, add the chopped broccoli, Swiss chard stems, coconut milk, dulse granules, and coconut aminos. Stir well and bring the soup back to a simmer.
Cook for another 2-3 minutes until the broccoli is bright green and tender, and the Swiss chard stems have softened. Taste and adjust the seasoning with more coconut aminos or dulse granules if needed.
Assemble and Serve:
Divide the drained rice noodles among four serving bowls. Top with the raw Swiss chard leaves, then ladle the hot soup over the noodles and greens, making sure to evenly distribute the veggies and broth. The hot soup will gently wilt the Swiss chard leaves.
Garnish with your choice of fresh cilantro, sesame seeds, lime wedges, green onions, or a drizzle of Sriracha for extra heat.
Health Benefits of This Recipe
This soup is more than just a comfort food; it’s a powerhouse of nutrients.
Sweet potatoes are rich in beta-carotene, which supports eye health, while the cruciferous broccoli provides compounds that may help reduce inflammation.
The coconut milk adds a creamy texture while supplying medium-chain triglycerides (MCTs), a type of fat that can support metabolic health .
This Red Curry Veggie Noodle Soup is a perfect example of how you can enjoy a hearty, comforting meal while nourishing your body with a variety of plant-based ingredients.
It’s easy to make, delicious, and filled with ingredients that support your overall well-being. So the next time you can’t decide between noodles or soup, why not have both?
Ready to embrace more plant-based meals? Join our wellness journey and discover the joy of nourishing your body and mind with delicious, vibrant dishes like this one.
