This recipe is something that I could seriously make for dinner every week! It’s quick, easy, delicious and heats up well for leftovers all week, it’s our Easy 30 Minute Coconut Curry Soup!
If you’ve been on Pinterest or the internet lately, you probably realized there is a huge trend right now for homemade, real ramen recipes. Not, like that boxed ramen you ate in college but the good stuff! There are ramen specific restaurants all over Chicago and I’ve been dying to try, but it’s extremely hard to find vegetarian Ramen anywhere! Even the vegetable ones use beef broth. So I set out to make my own!
This soup is a take on ramen, as well as a slight adaptation to the coconut curry soup at noodles and company! Don’t shame me but that soup is amazing and also something I can’t eat as a vegetarian. Combining the spicy curry flavors with the creamy coconut milk, it spectacular and the perfect compliment!
The other best part about this soup, it’s completely adaptable to whatever vegetables you have leftover in your house! It’s really a kitchen sink, catch all type of soup! I used mushrooms, broccoli and pepper but you could use carrots, sweet potato, kale, literally whatever you have on hand. It’s your world, I’m just the guide.
Finally, as it says in the title, this soup takes 30 minutes. Now, I’m not one to perpetuate fake news, so if I say 30 minutes, I mean it. It’s possible if you use a harder vegetable such as sweet potato it could take longer, but, as this stands, it’s 30 minutes. So easy to throw together after work, you might even trick your brain into thinking you ordered take out! Until you have to do the dishes of course! Enjoy!
Lots of Love,
Jackie & Andrew
- 2 tbsp sesame oil
- 2 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 1 white onion, roughly chopped
- 2 red pepper, cut into ½ inch squares
- 3 tbsp red curry paste
- 1 tbsp ground turmeric
- 2 heads broccoli, cut into florets
- 1 package pad thai noodles (or any other rice noodle)
- 2 limes, juiced
- 4 cups vegetable stock
- 2 cans coconut milk
- 8 oz shitake mushrooms (or white mushrooms), sliced
- 1 14oz block extra firm tofu, cut into ½ inch squares
- 1 tsp salt
- 1 tsp pepper
- Make the tofu first by preheating your oven to 400 degrees. Toss the tofu squares in olive oil, salt and pepper on a large baking sheet and bake for thirty minutes, flipping halfway through. You can cook the rest of the soup which the tofu is baking.
- Bring a medium pot of water to a boil and add in the pad thai. Boil according to the directions on the package or until the noodles begin to soften.
- While the noodles are boiling, heart the sesame oil in a separate, large pot over medium heat. Add in the onions, ginger, garlic and mushrooms and cook until the mushrooms begin to cook down and the onions turn translucent, about three minutes.
- Add the turmeric and curry paste and stir until the veggies are coated in it. Then toss in the broccoli and red pepper and stir until all the veggies the mixed. Pour in the vegetable stock, turn the heat up to high and bring the soup to a boil.
- When the soup is boiling, reduce it to low and simmer for fifteen minutes until the broccoli is soft. If you are using thicker veggies like sweet potatoes, this could take longer. When the fifteen minutes are over, pour in the coconut milk and stir until fully incorporated and the soup is creamy!
- Add in the tofu last. To serve, place a spoonful of noodles in a bowl and pour the soup over them. I recommend storing the noodles separately like this, otherwise they could expand and take over the soup in your fridge. If they do, just add more water or vegetable stock before you reheat it! Enjoy!
TIP: To make this recipe EVEN FASTER, make the tofu ahead of time, this baked tofu is perfect so I usually make a batch at the beginning of the week to use is soups and salads.