Classic Vegetable Curry Noodles served in a red curry, fish sauce and coconut milk broth. You will be taken back to Thailand in no time! Ready in 20 minutes.
Thai Vegetable Curry Noodle Soup
Whenever I see a bowl of vegetables curry noodles, I drool. Here is a bowl filled with so many of my favorite ingredients; red curry paste, fried shallots, fish sauce, cilantro, noodles… Look at the beautiful colors… Hard to resist. I spent a few months in Singapore back in… Well, let’s just say back when Hotmail was cool and not everyone had cell phones, and ate bowls of it almost daily. Singapore is a culinary gem if you love food as much as I do – it’s where I discovered some of the most interesting and best dishes I’ve ever tasted.
They know how to rock street food and hawker centres are the go to places for authentic South East Asian fare. Hawker centres are basically outdoor food courts serving pretty much anything you can think of. I used to spend an insane amount of time in them hanging out with friends while sharing plates of noodles, fried fish, carrot cake, chicken and rice, popiah and of course, vegetable curry noodles. Big chunks of potatoes and carrots, string beans and sometimes pumpkin, cooked in a sweet and spicy coconut curry soup. Yum. Very hearty and filling, I also liked that it was meat free and fairly healthy.
Since then I’ve become a curry afficionado; laksas in Malaysia, amazing curry vindaloo in Hong Kong’s Chungking Mansions and from these two ladies who served a superb tomato based vegetarian curry down the road from where I lived. Food poisoning inducing curry in Sri Lanka (traumatizing), super spicy and so good Pakistani at Lahore Tikka House in Toronto, my mother’s sweet Japanese curry (a favorite) and of course, tikka masala from the streets of London. I have yet to make it to India but you can bet your bottom dollar that I will be darting toward the first curry stand I see, as soon as I do. Be it saag paneer, baingan bharta, aloo gobi or something simple and easy like these vegetable curry noodles, I love them all. This is one area of the culinary world where I think dishes with a strong vegetable base win.
This curry can be eaten with a lot more than all kinds of noodles – you can use vermicelli noodles, flat rice noodles, ramen noodles or even rice or bread. I picked egg noodles because they remain al dente for a lot longer than most others -We don’t like soggy ones here chez les Phelps.
These vegetable curry noodles aren’t spicy but rather a little sweet with a strong, savory and biting taste. The flavors are authentically South East Asian so grab a spoon and get ready for some pleasantly pungent slurps!
Did you like this Vegetable Curry Noodles Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Thai Vegetable Curry Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Noodles
- Method: Boiling
- Cuisine: Thai
Description
Classic Vegetable Curry Noodles served in a red curry, fish sauce and coconut milk broth. You will be taken back to Thailand in no time! Ready in 20 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic (minced)
- 1 small carrot (chopped bite size)
- 1 1/2 cup broccoli (roughly chopped)
- 6 oz medium firm tofu
- 1 cup light coconut milk
- 1/2 cup water
- 2 tablespoon curry powder
- 2 tablespoons red curry paste
- 3 tablespoons fish sauce
- 2 teaspoons granulated sugar
Toppings:
- 1 boiled egg
- chopped cilantro
- fried shallots
Instructions
- Wrap tofu in paper towel to remove excess water. Leave for 5 minutes.
- Slice tofu into bite size cubes.
- In a medium size pot over medium/high heat, add oil, garlic and tofu. Cook for 5 minutes, or until tofu is a little golden.
- Add broccoli and carrots and cook for 3 minutes. Do not over stir, you want the tofu to have a nice golden brown color (better left at the bottom).
- Add curry paste, curry powder and water. Stir until paste has dissolved.
- Add sugar and fish sauce and stir.
- Add coconut milk, stir and cook on low (simmer) for about 5 minutes, until vegetables are tender.
- Turn the heat off and serve with shallots, cilantro and eggs.
- Serve this curry as a soup with noodles or as a side to a bowl of rice.
Curry is so awesome. Red curry, fish sauce and coconut broth sounds like an amazing combination of flavors. I LOVE fish sauce. I’ll use it on anything I can – it adds such a great flavor to many dishes. Thanks for this great recipe (and the gorgeous photos).
I love, love, love Thai food! My all time favorite order in food. On New Year’s Eve, I get Thai and my favorite guy gets pizza? For Oscar’s viewing party , Thai! I will be trying this recipe soon! 20 minutes to Thai goodness 🙂
Hi Theresa, I would also pick Thai over pizza! Although a good slice of puttanesca or margherita pizza can be really satisfying once in a while 🙂
Where is the most likely place to find vegetarian fish sauce? An Asian market or somewhere else? I’d really like to give this a try!
Hi Danielle,
You can get it on amazon here: http://www.amazon.com/gp/product/B00886CHGS?ie=UTF8&camp=1789&creativeASIN=B00886CHGS&linkCode=xm2&tag=nyfobl-20
Or you can try your local Asian grocery store, they might have it. Good lucks and keep me posted if you do use it – I’d love to know how it turned out!
I made this today and it was fantastic! And super easy. I love the flavor, but I had to add a bit more coconut milk to even out how salty the fish sauce made it. Not complaining though, still absolutely delicious and I will be making it again quite soon. As in, probably tomorrow.
Hi Shelbs!
Taste is so subjective, I do the same all the time! I pick a recipe that looks good and add my own little twist to it. I’m glad you liked it and enjoyed the fact that it was easy, I try really hard to focus on keeping my recipes as simple as possible! Are you a vegetarian? If so, what do you wish you could see/find more of in recipes?
So I know it’s 5 years later but yes I am vegetarian! Though not as strict as some. I’ll eat fish/fish sauce sometimes. I mostly wish I could find more easy to do veg dishes, like this one, that are really good but don’t require me to go out and buy a bunch of ingredients that I probably won’t use again. My boyfriend’s mom is very kind and got me a really cool vegetarian cookbook for christmas and the recipes in it look delicious but most of them have things that I cannot find in a regular grocery store, OR cost more than I really care to spend.
Wow this looks absolutely amazing! I’m getting over a cold and I could use a big bowl of this noodle soup!
I’m also getting over a cold, trying curry instead of chicken noodle soup is a great idea!
If it contains fish, it is not a vegetarian food…
Hi Hanna,
There is also vegetarian fish sauce available. I want to give the option for vegetarians and non vegetarians to create this dish. I will add it to the recipe 🙂
Good to know – it looks really tasty and I really wanted to try making it 🙂
If you love strong South East Asian flavors, this noodle dish will make you smile 😉
I will definitely try it out then 🙂
What are the things like look like noodles in one of your last pictures?
Hi Emily, are you talking about the fried shallots? In the white bowl are shallots I fried until they became crispy. If not, I’m using egg noodles in the finished ramen pictures.
Inspiring, thank you.