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Vegan Red Thai Curry Noodle Soup

Red Thai Curry Noodles Soup

Once you go kelp noodles, you'll never go back to regular noodles! 18 calories and 6g of net carbs per serving, you can't beat that! Showing you one of the many ways I prepare kelp noodles. This one is a Red Thai Curry Noodle Soup version. Enjoy :)
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine asian, Thai
Servings 2 People
Calories 308 kcal

Ingredients
  

Kelp Noodles

  • 1 Pack Kelp Noodles
  • 1/4 Cup Lemon Juice
  • 1 Tbsp Baking Soda

Red Thai Curry

  • 1 Tbsp Coconut Oil
  • 1 oz Onion
  • 1/2 Cup Coconut Milk
  • 1 Cup Vegetable Broth
  • 1 Tbsp Ginger Grated
  • 2 Cloves Garlic
  • 1 Tsp Red Curry Paste
  • 6 oz Tofu
  • 1 oz Green Onions
  • 1/2 Cup Cremini Mushrooms
  • Salt to Taste
  • Pepper to Taste
  • 1 Tbsp Garlic Powder
  • 1 Tsp vegetable stock Better than Bouillon Garlic base
  • 1 Tbsp Garlic Powder
  • 1/2 Tsp Cayenne Pepper Optional

Optional

  • 1 Block Extra Firm Tofu

Instructions
 

Oven Roasted Tofu (Optional)

  • Rinse out the tofu (I use Extra Firm). Cut the tofu into cubes and add them to a bowl. Season the tofu with liquid aminos or soy sauce, salt, pepper and garlic powder. Give them a mix to fully incorporate the seasoning. Then add them to a baking tray lined with parchment paper. Space them as much as possible and bake them at 400 degrees for about 20 min.

Preparing the Kelp Noodles

  • Remove the noodles from their package and rinse them out.
  • In a bowl, add the lemon juice and baking soda. You'll notice that adding the baking soda makes the lemon juice foamy. Next, add the kelp noodles and massage them into the mixture, making sure every single string of noodle comes in contact with the mixture. The noodles will become softer as they absorb the mixture. Massage for about a minute or so, then rinse them out using a fine mesh strainer and place them aside

Red Thai Curry Noodles Soup

  • In a saucepan on medium heat, add the coconut oil, followed with the chopped onion, minced garlic, grated ginger and green onions. Let everything cook on for about a minute or two.
  • Add the mushroom and tofu, followed by the vegetable broth, coconut milk, red curry paste, salt, pepper, garlic powder, better than bouillon stock, and cayenne pepper. Let everything simmer for about 5 minutes.
  • Turn off the heat, and dump in the noodles. Let them soak in the soup. Serve with lime wedges. Enjoy!

Notes

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Nutrition

Calories: 308kcalCarbohydrates: 18gProtein: 11gFat: 23gSaturated Fat: 17gSodium: 2143mgPotassium: 392mgFiber: 2gSugar: 4gVitamin A: 993IUVitamin C: 17mgCalcium: 132mgIron: 4mg
Keyword kelp noodles, low carb, noodles, soup
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