Making takeout recipes at home is something I love doing on my YouTube channel. They are super popular because it’s an easy way to save money and eat a little bit healthier. Thai is on my regular rotation and this recipe was inspired by yellow curry, which I always order.
Author: Olivia Biermann
Ingredients
2tablespooncoconut oil
2garlic cloves minced
1/2cupchopped green onions
1cupchopped red bell pepper
1cupchopped broccoli
1medium carrot chopped
3tablespoonvegan Thai yellow curry paste (see Tip)
1/2teaspoonground ginger
2cupsvegetable broth
1cupwater
1can full-fat coconut milk (14 oz)
3tablespoonbrown sugar
4ouncerice vermicelli noodles
Instructions
Heat a medium pot over medium heat. Add the coconut oil and heat until simmering. Add the garlic and green onions and cook for 3 minutes, stirring frequently, until the garlic is just beginning to brown. Add the bell pepper, broccoli, and carrot; cook for 3 to 4 minutes, stirring occasionally, until softened slightly.
Add the curry paste, ginger, vegetable broth, water, coconut milk, and brown sugar; stir until combined and the curry paste is completely dissolved. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the soup has thickened slightly.
Meanwhile, cook the noodles in a separate medium pot according to the package directions. Drain.
Add the noodles to the curry mixture and stir to combine. Divide evenly among 4 bowls. Serve.
Notes
Tip: Be sure to read the ingredients list on your curry paste, as some brands contain seafood.