Green Curry Udon Noodle Soup

This Green Curry Udon Noodle Soup has a coconut broth, tender bok choy and crispy soy curls. A comforting vegan noodle soup!

Course Main Course

Cuisine asian, thai

Keyword asian, curry, dinner, fall recipes, green curry, noodle soup, noodles, udon, winter recipes

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 554

Equipment

stock pot

Ingredients

FOR THE SOY CURLS

4 ounces soy curls dry
3 tablespoons corn starch separated
1/4 cup low sodium soy sauce or sub tamari for GF
1/4 cup water
1 tablespoon sesame oil
2 tablespoons brown sugar
2 tablespoons oil for frying

FOR THE SOUP

1 tablespoon oil
1 small yellow onion sliced
1 inch fresh ginger diced
2 cloves garlic diced
3 tablespoons green curry paste
1 15-ounce can coconut milk
2 cups broth I used vegan chicken broth
2 tablespoons low sodium soy sauce or sub tamari for GF
2 bundles baby bok choy sliced
8 ounces dry udon noodles or sub rice noodles
green onion, lime wedges, sesame seeds for serving

Instructions

Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Meanwhile, combine the soy sauce, water, sesame oil, brown sugar and 1 tablespoon of corn starch in a bowl. Whisk until smooth and set aside. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible. Place back in the bowl and toss with 2 tablespoons of corn starch. Set aside.
Heat 1 tablespoon of oil in a stock pot and add the onion, ginger and garlic. Cook for a couple of minutes. Add the curry paste and cook for another minute. Pour in the coconut milk, broth and soy sauce. Bring the broth to a boil, lower heat and simmer while you cook the soy curls.
Heat the oil in a skillet over medium heat and fry the soy curls until crispy on both sides - working in batches so that the pan doesn't get overcrowded. Use a slotted spoon to remove the soy curls from the pan. Lower the heat and pour in the sauce. Once it starts to thicken add the soy curls back to the pan and toss with the sauce.
Right before serving, bring the coconut broth back to a boil and add the udon noodles & bok choy*. Cook until the noodles are tender.
To serve ladle the broth, noodles & bok choy into bowls and top with crispy soy curls, green onion and sesame seeds. Serve with lime wedges on the side.

Video

Notes

*If you don't plan on eating all of this in one sitting, I would cook the noodles and bok choy in a separate pot. This will keep the noodles from overcooking. I also recommend chopping the bok choy into 1 inch pieces to make it easier to eat.

Nutrition

Calories: 554kcal | Carbohydrates: 51g | Protein: 19g | Fat: 33g