When I travelled to Thailand I was always in awe of how the locals could mix simple fresh ingredients all in one pot and produce the most aromatic, flavourful dishes. With this super easy one pot Coconut Curry Soup I did my best to capture just a sliver of the authentic bowls I had on my travels. All I have to do is close my eyes while I eat this in the dead of winter and I am instantly transported back to hot days and tropical beaches.
Fresh is Best
Have you ever walked down the “ethnic” food aisle at the grocery store only to find prepackaged and boxed curries and noodle bowls? Please friends, quickly divert your eyes and get out of isle 10! The essence of most curries, rice dishes, or noodle bowls relies on real ingredients and fresh produce to achieve that punch of flavour we’ve come to love and crave. That’s why I wanted to make this one pot Thai Coconut Curry Noodle Soup to show you how easy it is to create depth and rich flavours in your own kitchen. The ingredient list is full of fresh vegetables including butternut squash and simple elements that you probably already have in your kitchen. The best part is that it can be made in one pot! Making it easy for you to whip up for the whole fam.
A Note on Nutritional Yeast
Nutritional yeast is definitely on its way to the main stage of trendy foods, and for good reason. This nutty tasting deactivated yeast is a plant-based eaters cheesy dream. It’s often used as a substitute for parmesan cheese, sprinkled on top of popcorn, mashed in with your potatoes, and mixed in anywhere else you’d like to add that distinctive umami taste. I usually keep my pantry stocked with Bob’s Red Mill nutritional yeast for just this type of occasion. Along with its many uses, this vegan superfood also has a lot of nutritional benefits, in just 1/4 of a cup you will be adding:
- 8 grams (g) of protein
- 3 g of fiber
- 11.85 milligrams (mg) of thiamine, or vitamin B-1
- 9.70 mg of riboflavin, or vitamin B-2
- 5.90 mg of vitamin B-6
- 17.60 micrograms (mcg) of vitamin B-12
Yes! Just One Pot
This vibrant Coconut Curry Noodle Soup comes together so easily and just like the street vendors in Thailand, all you need is one pot! You can have this simmering on the oven any day of the week or bust it out for friends and family. Trust me, even the most timid curry goer will enjoy this noodle bowl. If you’re feeling a little spicy and adventurous after making this bowl try some of my other curry inspired dishes:
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One pot on the oven and a mixture of fresh veggies, coconut milk, some pantry staples, and you’ve got yourself a deliciously easy meal. Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.
- 1 tbsp. coconut oil
- 1 medium sized white onion, finely chopped
- 1 red pepper, finely chopped
- 3 cloves of garlic, finely chopped
- 1 2 inch cube of ginger, grated or finely chopped – skin removed
- 1 tbsp. curry powder
- 1 tsp. cumin
- 1 cup butternut squash, cubed
- 3 tbsp. red curry paste
- season to taste
- 1/2 tsp chilli flakes – add as little or as much as you’d like
- 1 can coconut milk
- 4-6 cups boiling water (more if you find the soup is too thick)
- 2 tsp. veggie stock paste
- 2 tbsp. nutritional yeast – I used Bob’s Red Mill
- 1 tbsp. coconut aminos
- 1 cup cubed tofu (optional)
- 45g uncooked vermicelli rice noodles
- garnish with: fresh cilantro, lime, jalapeños pepper and red onion
Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin. I let this cook for 3-5 minutes. The longer you let them cook, the more fragrant the soup. Now add your butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.
Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos and tofu. Stir till everyone is well combined and then bring mixture to a boil.
Once bubbling add your noodles and reduce heat. Cook your noodles as per package instructions.
Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!
This will last for up to 5 days in a tight sealed container in the fridge.
Disclaimer: This post was sponsored by Bob’s Red Mill