This simple vegan yellow curry noodle soup with coconut milk is made with pantry staples like ginger and turmeric, leaving out any harder to find ingredients for a quick and easy colourful noodle bowl. Packed with veggies and naturally gluten free.
In a large pot, heat the oil over medium-high heat. Add the mushrooms and cook for a couple of minutes to sear them and draw out the water, avoiding stirring.
Stir in the onion and cook for another minute to soften. Add the carrots, and cook for another two minutes, stirring, followed by the red pepper, garlic, and ginger. Cook for another minute, until fragrant.
1/2 medium sized yellow onion, 150 grams carrots, 150 grams red pepper, 4 cloves garlic, 1 thumb ginger
Add the lemongrass, turmeric, salt, pepper, and cayenne pepper, and stir for 30 seconds. Add the vegetable stock and coconut milk.
Bring the broth to a low boil, then reduce the heat to low and simmer with the lid on for 15-20 minutes, or until the carrots are softened.
While the broth is simmering, cook the rice noodles according to the package instructions. Once they're finished, strain and divide between two bowls.
Add the coconut sugar and lime juice, then taste and add extra seasoning as needed. Stir in the baby greens and serve immediately, ladled over the rice noodles.
1 teaspoon coconut sugar, Juice of a lime, 30 grams baby greens, 100 grams rice noodles