Vegan Green Curry Noodle Soup with Broccolini is a delightful and aromatic dish that combines the bold flavors of Thai green curry with the comfort of a warm and satisfying noodle soup. This plant-based version replaces traditional meat and seafood with vibrant vegetables and aromatic spices, making it a perfect choice for vegans and those seeking a lighter yet flavorful meal. With tender broccolini, a rich coconut curry broth, and chewy rice noodles, this soup offers a harmonious blend of textures and tastes that will leave you craving more.
The Green Curry Broth:
The star of this dish is the luscious green curry broth. Made with a fragrant blend of green curry paste, coconut milk, vegetable broth, and a medley of aromatic spices, it creates a savory and spicy base for the soup. The green curry paste infuses the broth with vibrant flavors from ingredients like lemongrass, ginger, garlic, and fresh herbs. The coconut milk adds a creamy and rich element, while the vegetable broth enhances the depth of the flavors.
Tender Broccolini:
Broccolini, a hybrid vegetable combining the flavors of broccoli and Chinese kale, takes center stage in this soup. Its delicate and slender stems, along with the tender florets, provide a satisfying crunch and a mild bitterness that balances the spiciness of the green curry broth. The broccolini is quickly blanched to retain its vibrant green color and retain its slight crispness.
Chewy Rice Noodles:
To complete the soup, chewy rice noodles are added, creating a satisfying and comforting element. The noodles absorb the flavors of the green curry broth, adding a mild sweetness and a soft texture to each spoonful. Cook the rice noodles separately according to package instructions and add them to the soup just before serving to prevent them from becoming overly soft.
Garnishes:
Garnishing the Vegan Green Curry Noodle Soup with Broccolini adds a burst of freshness and extra layers of flavor. Traditional garnishes include fresh cilantro leaves, thinly sliced red chili peppers, and a squeeze of lime juice. The cilantro adds a vibrant herbal note, while the chili peppers provide a hint of heat. The lime juice adds a tangy and citrusy touch, balancing the richness of the curry broth.
Serving:
Serve the Vegan Green Curry Noodle Soup with Broccolini as a satisfying main course or a comforting lunch. Ladle the hot soup into bowls, ensuring each portion includes a generous serving of broccolini, noodles, and flavorful broth. Invite guests to customize their bowls by adding their preferred garnishes. This soup pairs well with steamed jasmine rice or a side of crispy tofu for added protein.
Tips:
1. Adjust the spice level: Green curry paste can vary in spiciness, so adjust the amount according to your preference. Start with a smaller amount and gradually add more if you prefer a spicier soup.
2. Use homemade green curry paste: For an extra burst of fresh flavor, consider making your own green curry paste using a combination of fresh herbs, spices, and aromatics. You can find various recipes online or in cookbooks dedicated to Thai cuisine.
3. Enhance the broth: To add depth to the broth, you can incorporate additional flavors like lemongrass stalks, kaffir lime leaves, and galangal. These ingredients can be simmered with the broth and strained before serving.
4. Add protein: If you desire a heartier soup, consider adding plant-based protein sources like tofu, tempeh, or chickpeas. Add these protein sources to the soup along with the broccolini for a complete and satisfying meal.
5. Include more vegetables: While broccolini is the main vegetable in this recipe, feel free to add other vegetables to the soup. Sliced bell peppers, snow peas, carrots, or baby corn can be excellent additions, providing additional color, texture, and nutritional value.
6. Make it gluten-free: Ensure that the green curry paste and vegetable broth you use are gluten-free if you follow a gluten-free diet. Use gluten-free rice noodles or swap them for other gluten-free noodle alternatives like bean thread noodles or zucchini noodles.
7. Customize the garnishes: Aside from the traditional garnishes, consider adding other toppings to enhance the flavors and textures. Chopped scallions, bean sprouts, chopped peanuts, or a drizzle of soy sauce or tamari can add extra crunch and umami to the soup.
8. Make it creamy: If you prefer a creamier soup, stir in a tablespoon or two of coconut cream at the end of the cooking. This will intensify the coconut flavor and provide a richer texture.
9. Add a squeeze of citrus: Besides lime juice, experiment with other citrus flavors to brighten the soup. Try adding a splash of lemon juice or a hint of orange zest for a unique twist.
10. Meal prep and storage: This soup can be made ahead of time and stored in the refrigerator for a few days. However, keep in mind that the noodles may absorb more broth over time, so you may need to add more vegetable broth when reheating. Alternatively, you can freeze the soup without the noodles and add freshly cooked noodles when reheating.
Ingredients:
- - 2 tablespoons green curry paste
- - 1 can (14 oz/400 ml) full-fat coconut milk
- - 3 cups vegetable broth
- - 1 tablespoon soy sauce or tamari (optional, for added umami)
- - 1 tablespoon coconut sugar or maple syrup
- - 1 bunch of broccolini, trimmed
- - 8 oz (225 g) rice noodles
- - Fresh cilantro leaves, for garnish
- - Thinly sliced red chili peppers, for garnish
- - Lime wedges, for serving
Instructions:
1. In a large pot or Dutch oven, heat the green curry paste over medium heat for about 1 minute until fragrant.
2. Add the coconut milk to the pot and stir to combine with the curry paste. Let it simmer for 2-3 minutes, allowing the flavors to meld together.
3. Pour in the vegetable broth and stir well. Add soy sauce or tamari (if using) and coconut sugar or maple syrup. Taste the broth and adjust the seasonings according to your preference.
4. Bring the soup to a gentle simmer over medium heat. Add the broccolini to the pot and cook for about 5 minutes, or until the broccolini is tender-crisp. Be careful not to overcook it, as you want to retain its vibrant green color and slight crunch.
5. While the broccolini is cooking, prepare the rice noodles according to the package instructions. Once cooked, drain and rinse them with cold water to prevent them from sticking together.
6. Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, making sure to include a generous amount of broccolini and flavorful broth in each bowl.
7. Garnish the soup with fresh cilantro leaves and thinly sliced red chili peppers. Squeeze some lime juice over each bowl to add a tangy touch.
8. Serve the Vegan Green Curry Noodle Soup with Broccolini immediately and enjoy!
Note: If you prefer a creamier soup, stir in a tablespoon or two of coconut cream before serving. You can also customize the garnishes by adding bean sprouts, chopped peanuts, or chopped scallions for additional texture and flavor.
