When I think of Summer meals I think about vibrant colours, healthy greens & a sense of ease & lightness. And while a soup on first glance might not sound like the obvious choice in summer, this light & fresh curry noodle soup is a perfect dish for this time of year. When the temperatures rise outside we want to make things easy for our bodies. Having to bring food up to body temperature is actually something that has our body & digestive system working hard. Thus, a soup is actually a great choice to minimise the effort our body has to digest the meal.

Speaking of minimising effort. This recipe is pretty effortless. It comes together in less than 30 minutes & makes a beautiful make-ahead meal. You can easily prepare the broth in advance & even cut & blanche the veggies & store everything in the fridge in separate containers. Once you’re ready to eat you simply heat up the broth, assemble noodles & veggies on your plate & pour the hot broth into your bowl. And voila Dinner or Lunch is served.

Also in regards to ingredients I believe that this soup is pretty straightforward. A simple curry powder, curcuma &, if you feel like it, chilli & a Kafir lime leaf, is everything you need, besides coconut milk & veggie stock, to make a delicious broth. I love using broader rice noodles in this soup also known as Bánh Phò but also Rice Vermiceli are fine, just use what you have at hands.

As for the vegetables, the main part are green veggies like broccoli, pak choi & snow or snap peas. Which are pretty easy to come by these days. Shiitake mushrooms are maybe a bit more exotic but they can be found in most better supermarkets these days. If you have a hard time sourcing them you can use regular brown mushrooms instead. However, the shiitake mushrooms add a certain umami flavour to the broth that makes it extra special if you ask me.

That said. I’m all for practicality & making things easy. So if you have difficulties finding one or the other ingredient. Don’t stress too much about it. Just try to stay flexible & think about an alternative that you could use to substitute it for.

As always, I really hope you enjoy this recipe & if you do cook it, feel free to leave me a comment or tag me in your creations over on Instagram. And don’t forget to Pin this recipe to your favourite board!

Lots of love,

Anna

Curry Noodle Soup with green veggies

Created by Anna on 5th July 2021

A fragrant Curry Noodle Soup with vibrant green veggies. The perfectly light meal for warm Spring & Summer days. Facebook0TwitterPinterest0email

Prep Time: 10m
Cook Time: 15m
Total Time: 25m

Serves: 4
Yield: 4 portions
Category: all recipes, dinner, lunch, Main dish, Plantbased, Soup, Spring, Summer, Vegan, Vegetarian

Ingredients

small white onion
2 garlic cloves
1 tablespoon coconut or sesame oil
2 tablespoons yellow curry powder (e.g. Madras)
1/2 teaspoon ground curcuma
1 small chilli (optional)
1 Kafir Lime leaf (optional)
400 millilitres Coconut Milk
600 millilitres Veggie Stock
100 grams Shiitake mushrooms
1 small Broccoli (about 300g)
2 Pak choi (about 200g)
100 grams Snow Peas or Sugar Peas
250 grams Rice Noodles (Bánh Phò)
2 tablespoons Soy sauce
1 lime
2 tablespoons crushed peanuts for serving (optional)
2 tablespoons cilantro or thai basil for serving (optional)

Instructions

Peel & cut onion into fine cubes. Dice garlic & set aside.
Add ground curry & curcuma (and chilli & Kafir lime leaf if using). Stir through & cook for 30 seconds. Add coconut milk & with the help of a kitchen spoon scrape down spices & onions. Add veggie stock & bring to a simmer.
Cut Shiitake into 1/2cm stripes. Add to curry broth simmering & let cook for another 2-3 minutes. Season with juice of 1/2 lime & 1 tbsp soy sauce. Add more to your liking.
Meanwhile bring a medium pot of water to boiling. Wash vegetables & cut broccoli into bite-sized florets & Pak Choi into broad stripes. Cut Snow Peas into 2cm pieces.
Once the water is boiling add broccoli & let cook for 2 minutes. Then add Pak Choi & peas & cook for 1 minute. Prepare a bowl with ice-cold water. Remove veggies from the boiling water & immediately put into ice-cold water. Drain after 2-3 minutes.
Bring water to boiling once more & add rice noodles. Cook according to package description. Strain & immediately transfer to serving bowls.
Add vegetables to the serving bowls & divide hot curry broth into the bowls. Garnish with crushed peanuts, pieces of lime & cilantro and/or thai basil if using.
Note: The broth can be easily made ahead and stored in the fridge for up to 5 days. The blanched veggies & cooked noodles can be stored for up to 3 days.
Place a medium stock pot over medium-low heat. Once hot, add oil & onion & garlic. Stir & let cook for about 2-3 minutes.