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vegan Thai curry udon noodle soup

Thai Curry Coconut Udon Noodle Soup

5 from 3 votes
This 1-Pot Tom Kha Gai inspired Vegan Thai Curry Coconut Udon Noodle Soup is perfect for a fall or winter night dinner or even a lunch with friends and family.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Kim-Julie Hansen
Servings: 2 servings

Ingredients

  • 2 teaspoons coconut oil
  • 1 piece Fresh lemongrass - (1 piece = about 2 inches/5cm)
  • 1 1/2 teaspoon

    red thai curry paste


    - or more, to taste
  • 1/2 thumb fresh ginger
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt -

    or to taste


  • 2 cloves garlic - minced
  • 1 small red jalapeño pepper - or use a mini sweet bell pepper instead to make it less spicy
  • 2 cups vegetable broth
  • 4 ounces button mushrooms - with the stems, sliced
  • 2 ounces shiitake mushrooms - stems removed, sliced
  • 1 baby bok choy
  • 14 ounces canned coconut milk - full fat
  • 12 ounces fresh udon noodles - pre-cooked and packaged
  • 1/2 lime - the juice
  • 1 teaspoon coconut sugar

To serve:

  • 1/2 handful fresh cilantro leaves
  • 1 pinch freshly ground pepper - or to taste, optional
US Customary - Metric

Instructions

  • 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).
  • Add the coconut oil to a medium-sized pot over medium heat and set a timer for 15 minutes.
  • 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.
  • Let the spices and condiments cook for 2 minutes (3 if you’re not using a gas stove), then add the broth.
  • 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.
  • 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.
  • Remove the pot from heat and mix in the coconut sugar and lime juice.
  • Serve with cilantro and freshly ground pepper (and more salt if need be) and enjoy!

Notes

  • Read the full article above for recipe notes and suggestions for alternative ingredients (including gluten-free options!)
  • This recipe makes 4 small or 2 very generous servings.
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