Thai Green Curry Noodle Soup 2 Ways Recipes

THAI GREEN CURRY NOODLE SOUP (2 WAYS!)

Thai Green Curry Noodle Soup (2 Ways!) image

A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice - tofu for the plant-based folk, chicken for the meat-eaters.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 19

Ingredients

2 teaspoons canola oil or vegetable oil
1/2 cup thinly sliced shallots (from 1-2 medium shallots)
1 tablespoon minced fresh ginger (from about 1 thumb-sized piece)
2 tablespoons Thai green curry paste (I use Thai Kitchen brand which is vegan)
1/4 teaspoon ground turmeric (optional; I just like it for color)
4 cups low-sodium vegetable broth
1 14-ounce can coconut milk
1 tablespoon soy sauce or Tamari
1 tablespoon brown sugar
1/2 teaspoon kosher salt + more to taste
2 tablespoons fresh lime juice (from approx. 1 medium lime)
4 ounces thin rice noodles (prepped according to package instructions*)
1/2 cup shredded cooked chicken (I use chicken from a grocery-store rotisserie chicken PER BOWL)
-or-
1/2 cup diced baked tofu or extra-firm tofu (I use savory seasoned baked tofu PER BOWL)
1 bunch scallions (sliced)
1/4 cup cilantro
Lime wedges
Sriracha sauce (to taste)

Steps:

Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
Right before serving, stir lime juice into broth. Taste and add more salt if you like.
To serve, divide the noodles between four bowls. Add protein - chicken or tofu - to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.

THAI CURRY NOODLE BOWL

Thai Curry Noodle Bowl image

30 minutes is all it takes to make this incredibly tasty soup. Sautéed garlic, tender-crisp carrot strips and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions and salted peanuts. It's a light and flavorful soup that's sure to impress.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
2 cloves garlic, minced
1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
1 large carrot, peeled and cut into 2-inch matchstick thin strips
1 (8 ounce) package wide rice noodles, prepared according to package directions
3 tablespoons sliced green onions
⅓ cup chopped fresh cilantro leaves
3 tablespoons chopped dry-roasted, salted peanuts
6 wedges lime

Steps:

Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 38.3 g, Fat 4.6 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 645.5 mg, Sugar 0.9 g

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