| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1 Tbsp. fresh ginger root minced; substitute 1/2 tsp. ginger powder
- 1 Tbsp. garlic clove minced; substitute 1 tsp. garlic powder or 2 tsp. garlic granules
- 4-5 ounces Shiitake Mushrooms
- 8 cup veggie broth
- 2 Tbsp. Bragg's Liquid Aminos or soy sauce of choice, substitute coconut aminos
- 5-7 Tbsp. red curry paste
- 2-14 ounce cans of coconut milk
- 8 ounces Rice Pad Thai Noodles substitute soba noodles (not gluten free)
- 12 ounces edamame beans (shelled), frozen substitute mukimame
- juice from 1 lime ~1 Tbsp.
- Cilantro chopped; optional
- green onions chopped; optional
Ingredients
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|
- In a stock pot, sauté ginger, garlic and mushrooms in a splash of water for 3-5 minutes until fragrant and soft.
- Add veggie broth and liquid aminos. Whisk in the curry paste and coconut milk. Bring to a boil.
- Add Rice Pad Thai Noodles and edamame. Follow package directions for rice noodle cooking time, which can vary with the size of the noodle. My noodles in the picture required 4-5 minutes. Err on the side of caution so that noodles do not overcook and turn mushy.
- Taste. If more heat is desired, add cayenne powder (start with 1/4 tsp and taste). If more flavor is desired, whisk in more curry paste (one 4-oz jar has about 7 Tbsp. I ended up adding the entire jar). Garnish with cilantro and/or green onions.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).
Curry Paste: I used Thai Kitchen red curry paste. It has a mild, rich flavor, is certified gluten free, with no added oils. I highly recommend it for this recipe. I tried their roasted red chili paste in my first attempt. The soup had a thick layer of orange oil that floated on the top. I then realized the first two ingredients are sugar and soybean oil. Yuck. Check the label before you buy! Curry pastes, like curry powders, vary in flavor, heat and base ingredients.
Rice Noodles: Cooking time for rice noodles vary depending on the size, but most are done quickly. If substituting soba (wheat) or other grain with a longer cooking time, add extra water to account for evaporation during boiling (this can be done at the end, so just eye-ball it). Also, if you expect leftovers, some noodles become mushy overnight (though rice noodles remain fairly consistent). To minimize this, cook noodles (al dente) separately. Coat with a bit of oil to "seal" before adding to coconut curry soup.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
