This Red Thai Curry Noodle Soup is the ultimate cozy and comforting meal to enjoy on a chilly winter day.

I usually serve Thai curry with brown rice, but inspired by Instagram, I decided to serve it with some of the millet and brown rice ramen noodles that I had recently purchased from Costco. You can either use your gluten-free noodles of choice or leave them out and serve it as a stew with rice or quinoa.

I added whatever vegetables we had in the fridge, which at the time were shiitake mushrooms and broccoli. But, feel free to use any vegetables you have available. For more protein, I used organic tempeh, which is made from fermented soybeans. You can use organic firm tofu instead or add pasture-raised chicken or grass-fed beef if you wish. Enjoy!

Red Thai Curry Noodle Soup

Serves 4

Ingredients

  • 1 teaspoon coconut or avocado oil
  • 1 shallot (or onion), chopped
  • 2-3 cups shiitake or brown mushrooms, sliced
  • 3 garlic cloves, grated
  • 2-inch piece fresh ginger, grated
  • 2 teaspoons red Thai curry paste
  • 1 tablespoon tomato paste
  • 1 large head of broccoli, chopped
  • 1 pack tempeh, cut into 1-inch squares
  • 1 and 1/2 cups coconut milk
  • 1/2 cup water
  • 3-4 tablespoons organic tamari (or soy sauce)
  • 2 packs millet & brown rice ramen noodles (140 g)
  • Toppings (optional): cilantro, lime juice, toasted cashews, sesame seeds

Directions

  1. Heat oil in a large pot over medium-low. Add chopped shallots (or onions) and mushrooms and saute for about 5-7 minutes until they start to soften
  2. Add garlic, ginger, and a small pinch of sea salt, with a splash of water if the pan is dry. Mix in the red Thai curry paste and tomato paste and stir to combine
  3. Add the broccoli stems, tempeh, coconut milk, and water, and bring to a gentle boil over medium-high. Then reduce heat to medium-low and let it simmer for about 10 minutes until the sauce thickens a bit. Add the broccoli florets 2 minutes before removing the pan from heat
  4. Cook ramen noodles according to package instructions and add to the soup. Season to taste with tamari (or soy sauce) and serve with fresh lime, cilantro, toasted cashews, and sesame seeds. Enjoy!