Meatless Monday - Gluten Free Red Curry Soup

Summer is not normally soup weather unless it’s a cold soup like gazpacho but we’ve had some pretty rainy and cool days so this soup seemed right. Besides, it can be made in about 20 minutes which is really nice on a weeknight.  It’s simple to make and I found all the veggies were local grown. That just feels nice.

This is a curry but it’s not very hot with this amount of curry, however, you can easily add more or less depending on how hot you prefer your food.  As a matter of fact, I didn’t really measure any of the ingredients, I just guessed as I tossed them in the soup pot. You could swap peas for the green beans or any other similar veggie you have on hand.

This recipe is vegan, gluten free and I used non-GMO corn.

Red Curry Rice Noodle Soup

 INGREDIENTS
• 3 oz. rice noodle vermicelli
• 4 cups vegetable broth
• 1 can coconut milk
• 1½ tbsp. red curry paste* (store bought
• or homemade)
• 1 ear of fresh corn or about 1 cup frozen corn
• 1¼ cups fresh green beans
• 2 scallions, chopped
• ¼ cup chopped fresh cilantro

INSTRUCTIONS
Fill a large saucepan with water and place over high heat. Bring to a boil and remove from heat. Add the corn and allow to simmer about 10 minutes, until the corn is tender. Remove the corn from the water and set aside to cool. Place noodles into water and soak until softened. This normally takes about 3 minutes, but refer to noodle package directions, as brands may vary.

Remove from heat and drain. Rinse with cold water.

Combine broth, coconut milk and curry paste in large saucepan. Place over medium heat and bring to a simmer, stirring occasionally. Make sure to stir enough to blend curry paste into broth completely.

Add green beans and simmer just until bright green and tender-crisp, 2-3 minutes more. Remove the corn from the cob while the soup is cooking.

Stir in noodles and corn. Ladle into bowls and top with scallions and cilantro.

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