This Vegan curry noodle soup with bok choy is the perfect warming comfort food. It comes together quickly and easily and will warm you all the way to your toes! There is something so comforting about curling up with a big bowl of slurpy, hot noodles.
This curry noodle soup is warming and nutritious, perfect to make in the winter months. It is also vegan and gluten-free.
Other warming soups to try are these Spiced carrot and lentil soup or this Lentil Quinoa Soup.
Ingredients
Listed below are the ingredients needed to make this vegan curry noodle soup with bok choy. For the full written recipe with the ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Olive oil, or other oil of choice.
- Shallots, finely chopped.
- Ginger, minced.
- Garlic, minsed.
- Red curry paste, pick your favorite. Spicy or mild, I love using a mild Thai red curry paste.
- Vegetal broth, preferable organic.
- Soy sauce
- Bok choy, leave it whole or chop it.
- Noodles or ramen of choice.
- Toppings, sesame seeds, chili, lime and scallions for serving
See recipe card for quantities.
Instructions:
- Heat the oil in a soup pot over medium heat and gently sauté the shallots for a few minutes until they are soft and translucent. Add the ginger, garlic and red curry paste and sauté for a minute until fragrant.
- Add the broth, soy sauce, the white parts of the bok choy and the noodles. Simmer for about 2 minutes and then add the green tops of the bok choy and simmer until the noodles and veggies are cooked.
- Serve immediately and top with sesame seeds, chili, lime and scallions if desired.
Substitutions and Variations
- Bok choy – If you can’t get Bok Choy, good alternatives are chopped kale or cabbage.
- Noodles – This noodle soup recipe uses instant ramen noodles, but feel free to use any noodle of choice. Adjust the cook time accordingly o the type of noodles used.
- Gluten free – To make this ramen soup gluten-free, use rice noodles or other gluten-free noodle of choose. Adjust the cook time accordingly o the type of noodles used.
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment down below, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
Vegan curry noodle soup with bok choy. It is a perfect comfort food that comes together quickly and easily and will warm you all the way to your toes!
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 tablespoon ginger, peeled and minced
- 3 garlic cloves, chopped
- 1 tablespoon red curry paste, or more to taste
- 6 cups (1,5 liter) vegetal broth
- 1 tablespoon soy sauce, or more to taste
- 2 small bok choy, chopped
- 2 packets instant ramen, without the spice pack
- sesame seeds, chili, lime and scallions for serving
-
Heat the oil in a soup pot over medium heat and gently sauté the shallots for a few minutes until they are soft and translucent. Add the ginger, garlic and red curry paste and sauté for a minute until fragrant.
-
Add the broth, soy sauce, the white parts of the bok choy and the noodles. Simmer for about 2 minutes and then add the green tops of the bok choy and simmer until the noodles and veggies are cooked.
-
Serve immediately and top with sesame seeds, chili, lime and scallions if desired.
Enjoy!
Leave a Reply