Vegan Thai Coconut Curry with Konjac Noodles

I’m always on the look out for a bit of a different mid week meals which are easy and quick to prepare but far from being boring, like most of our midweek meals. This Thai curry soup with noodles is just perfect. It takes only 30-40 minutes to prepare and you can add more or less of the curry and chilli depending on how spicy you like your food.

I’ve been working with Nah Foods to test their Konjac noodles. If you haven’t heard about Konjac noodles, you’re not alone: I haven’t either. These slim noodles are made from all-natural organic Konjac flour. Konjac is a plant and the root is used to make Konjac flour. It has zero calories, totally organic, gluten free and vegan. They taste like normal noodles and they are are coming in packets with only water. So these are great if you’re counting calories or if you just want to find a healthy and vegan option to swap the regular noodles for.

The Konjac noodles are a great addition to this meal too, like noodles are really good in Asian type of soup dishes.

I obviously really liked it but even my husband approved it who’s normally quite picky with his Thai food!

Vegan Thai Coconut Curry With Konjac Noodles

A fragrant, spicy soup , which is quick and easy to prepare. Perfect for a midweek meal. You can you use all sorts of different vegetables too.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Thai

Ingredients

  

• 2 small Pak Choi Washed and chopped
• 1 medium Sweet potato Cubed
• 5 medium stems Broccoli
• 400 ml Coconut milk
• 3 cloves Garlic Minced
• 1 tbsp Fresh ginger Grated
• 800 ml Vegetable stock
• 1/2 tbsp Dark brown sugar
• 2 tbsp Red Thai curry paste
• 2 tbsp Olive oil
• 1 270 g box Konjac noodles serves 2
• 1/2 medium Red onion Sliced
• 1 Lime
• Handful Fresh coriander Roughly chopped
• 1 Fresh chilli Sliced, optional

Instructions

 

• First, chop up all the veggies because the cooking takes only 15-20 minutes so you can’t prepare the ingredients as you go. So grate the ginger, mince the garlic, chop the vegetables. Separate the green, leafy pieces of the pak choi from the stalk pieces as the leaves are going into the soup only at the end. Prepare the stock.
  
• Take a large casserole dish or soup pot and add the olive oil, the garlic, the ginger and the curry paste and on low heat simmer them together for two minutes until they are fragrant.
  
• Add the sweet potato cubes, the broccoli, and any other veg you use. Add the pak choi stalks and simmer for another minute or two before adding the stock. Turn the heat up to medium, cover with a lid and bring the soup to boil. After about 10 minutes, all the veggies should be tender.
  
• At this point, add the leafy pieces of the pak choi, half of the coriander and the coconut milk. Turn the heat down to slow and cook without the lid for another 3 minutes. During this time, remove the Konjac noodles from the packaging and rinse them with warm water. In the microwave, heat it for 2 minutes.
  
• Serve it immediately ladling the soup into bowls. Tip the noodles in, sprinkle with fresh coriander, the sliced red onion and some extra chilli slices if you like it hot. Juice a quarter of like over the bowl.

  Enjoy.
  

Keyword thai vegan curry

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