Fall is here and we had a rainy, cooler day today. Perfect time for this 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!
There is something so comforting about curling up with a big bowl of slurpy, hot noodles.
This recipe is vegan and gluten free if you use rice noodles. Adjust the cook time after the type of noodles you use.
I was so happy to finally find book choy at the grocery store, it is hard to come by where we live. So I had to make this soup straight away, it has been too long since I had it. I have made it with kale and cabbage wish are good alternatives, but there is something special about the crispy bok choy.
Ingredients to make this Vegan curry noodle soup with bok choy:
- Olive oil
- Shallots
- Garlic
- Red curry paste
- Vegetal broth
- Soy sauce
- Bok choy
- Noodles or ramen
- Sesame seeds, chili, lime and scallions for serving
Instructions:
Heat the olive oil in a pot over medium heat and gently saute the shallots for a few minutes until they are soft and translucent. Add the ginger, garlic and red curry paste and saute for a minute until fragrant. Add the broth, soy sauce, the white parts of the bok choy and the noodles. Simmer 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. Enjoy!
If you like this recipe, I think you will love these:
Vegan Lentil Balls with Curry Sauce
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
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
- 3 garlic cloves, chopped
- 1 tablespoon red curry paste
- 6 cups (1,5 liter) vegetal broth
- 1 tablespoon soy sauce
- 2 small bok choy, chopped
- 150 g noodles or ramen
- sesame seeds, chili, lime and scallions for serving
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Heat the olive oil in a pot over medium heat and gently saute the shallots for a few minutes until they are soft and translucent. Add the ginger, garlic and red curry paste and saute for a minute until fragrant.
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Add the broth, soy sauce, the white parts of the bok choy and the noodles. Simmer for about 3 minutes and then add the green tops of the box choy and simmer until the noodles and veggies are cooked.
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Serve immediately and top with sesame seeds, chili, lime and scallions.
Enjoy!
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