As an avid lover of Thai food (of the vegan variety, of course), I am always experimenting in the kitchen to find ways to make my own versions of my favorite Thai dishes. During a recent bout of the crud, I wanted to quickly throw a noodle soup together for lunch. I just needed something hot, brothy, and spicy. I cooked a variety of veggies, added some broth and rice noodles, and, at the last minute, a big dollop of green curry paste. The end result was far more than satisfactory, and I found myself coming back to some version of this dish over again and again in the past month. When it’s chilly and grey outside, I always something warm with a bit of kick, and this recipe certainly satiates that craving.
I also enjoy this recipe because it requires minimal clean up! A medium-sized stockpot is the only cookware you’ll need, making it perfect for a low-maintenance weeknight meal that doubles as comfort food.
Purchasing a jar of green (or red or yellow) curry paste from the store in advance makes this recipe really simple and quick, but if you’ve got time on your hands, I encourage you to try your hand at DIY green curry paste. There’s nothing like fresh ginger, serrano pepper, and lemongrass. While you’re at it, feel free to customize this recipes depending on what veggies you’ve got in stock–or swap out rice noodles for brown rice or potatoes.
What are your favorite vegan Thai recipes?
Vegan Thai Recipes: Green Curry Noodle Bowl
- 1 tablespoon unrefined coconut oil
- 1/2 red onion, diced
- 2 cloves of garlic, minced
- 1-inch chunk fresh ginger, minced
- 1 red bell pepper, diced
- handful frozen green peas
- handful shelled edamame
- 1 1/2 cup veggie broth
- 1 cup coconut milk
- 2 serving thin rice noodles (vermicelli)
- 2 tablespoons green curry paste
- 1 tablespoon rice vinegar
- juice of one lime
- 1 tablespoon tamari
- salt and pepper to taste
- cilantro for garnish
1. In a medium stockpot set on medium heat, warm the coconut oil. Add the onion, and sauté until nearly translucent (about five minutes). Add the garlic and ginger and sauté for another minute. Add the red bell pepper, green peas, and edamame, and sauté for five minutes.
2. Add vegetable broth, coconut milk, noodles, rice vinegar, lime juice, and tamari. Allow the noodles to simmer in the broth and veggies until they’re cooked (between eight and ten minutes, or per package indications).
3. Stir in green curry paste, and add salt and pepper to taste. Garnish with cilantro and serve!
Photos: Mary Hood Luttrell