Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Thai Curry Coconut Udon Noodle Soup


Description

This Tom Kha Gai soup inspired dish is perfect for a fall or winter night dinner or even a lunch with friends and family.


Ingredients

Scale
  • 2 tsp coconut oil
  • Fresh lemongrass (about a 2 inch piece)
  • 1 1/2 tsp red thai curry paste
 1/2 thumb fresh ginger
  • 1 tsp onion powder
  • 1/2 tsp sea salt (or to taste)
 2 garlic cloves, minced
  • 1 small red jalapeño pepper (or use a mini sweet bell pepper instead to make it less spicy)
  • 2 cups vegetable broth
  • 4oz button mushrooms (with the stems), sliced
  • 2oz shiitake mushrooms (stems removed), sliced
  • 1 small/baby bok choy
  • 1 can (400mL) full fat coconut milk
  • 1 package of Annie Chun’s Organic Udon Noodles (2 servings per package)
  • 1/2 lime, the juice
  • 1 tsp coconut sugar

To serve:

  • 1/2 handful fresh cilantro
  • 1 pinch of freshly ground pepper (optional)

Instructions

 

  1. Thinly slice the lemongrass (remove the outer layer and the ends first) and pepper, mince the garlic and grate the ginger (you can use a nutmeg grater or a small spoon for this).
  2. Add the coconut oil to a medium-sized pot over medium heat and set a timer for 15 minutes.
  3. Add the lemongrass, ginger, garlic, curry paste, onion powder, red jalapeño pepper and salt to the pot. Note: if you don’t like your dishes to be too salty or your broth is very salty, only add the salt after taste testing later on.
  1. Let the spices and condiments cook for 2 minutes (3 if you’re not using a gas stove), then add the broth.
  2. Increase heat to high to bring the broth to a boil (this should take about 2-3 minutes), then add the sliced mushrooms. Reduce heat to medium and let cook for 7 minutes.
  3. Slice (or chop) the box choy and add it to the pot with the coconut milk. Bring the heat back up to high, cook for 1 minute, then add the udon noodles and cook for 2 more minutes.
  4. Remove the pot from heat and mix in the coconut sugar and lime juice.
  5. Serve with cilantro and freshly ground pepper (and more salt if need be) and enjoy!

Notes

Read the blog post above for recipe notes and suggestions for alternative ingredients (including gluten-free options!)