Vegan Red Curry Pumpkin Noodle Soup
This vegan red curry pumpkin noodle soup is the perfect way to celebrate fall. Creamy pumpkin mixed with vegetable broth, coconut milk, mushrooms and baby bok choy all mixed together with Thai flavors and noodles for slurping.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion peeled and small dice
- 1 pound sliced baby bella mushrooms
- 2 cups chopped baby bok choy
- 3 cloves garlic grated
- 3 tablespoons red curry paste
- 1 tablespoon grated ginger
- 1 tablespoon grated lemongrass
- 1 15 ounce can pureed pumpkin
- 1 32 ounce container vegetable broth or stock
- 1 13.5 ounce can full-fat coconut milk
- 1 pound cooked Thai noodles
- 1/4 cup minced fresh cilantro
- 2 tablespoons minced fresh basil leaves
- Chopped peanuts for topping, optional
Instructions
- In a 6-quart soup pot add olive oil and set over medium-high heat.
- When the oil is hot add in the onion and mushrooms.
- Cook for about 5 minutes or just until they start to soften.
- Add in the baby bok choy, garlic, red curry paste, ginger, and lemongrass.
- Saute for about a minute to just help combined the flavors.
- Stir in the pumpkin, vegetable broth, and coconut milk.
- Lower the heat and simmer for 10 minutes.
- Add in the cooked noodles and let them warm for a few minutes in the hot soup.
- Stir in minced cilantro and basil and serve hot with a sprinkle of chopped peanuts and more chopped cilantro if desired.
Nutrition
Serving: 1g | Calories: 470kcal | Carbohydrates: 31g | Protein: 23g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 856mg | Fiber: 6g | Sugar: 11g