Creamy Curry Egg Noodle Soup

Name: Creamy Curry Egg Noodle Soup
Cuisine: Asian, Thai
Ingredients: 1 large leek or 2 medium leeks; 2 Tbsp. vegetable oil; 5 large garlic cloves, finely grated; ¼ cup (or more) Thai red curry paste; 4 cups low-sodium vegetable broth; ⅓ cup tahini (such as Soom); 3 Tbsp. honey; 1 Tbsp. soy sauce; 1 Tbsp. unseasoned rice vinegar; 12 oz. wide egg noodles; 1 small bunch Tuscan kale, ribs and stems removed, leaves torn into small pieces; 2 Tbsp. unsalted butter

5 steps

Ward off the winter blues with this dreamy, creamy, umami-packed noodle soup flavored with red curry paste and chock-full of chewy egg noodles and kale.

Updated at: Thu, 17 Aug 2023 10:03:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories659.4 kcal (33%)

Total Fat27.7 g (40%)

Carbs87.2 g (34%)

Sugars16.7 g (19%)

Protein18.9 g (38%)

Sodium927.2 mg (46%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1leek

large 2 medium leeks

2 Tbspvegetable oil

5garlic cloves

large, finely grated

¼ cupThai red curry paste

4 cupslow-sodium vegetable broth

⅓ cuptahini

such as

3 Tbsphoney

1 Tbspsoy sauce

1 Tbspunseasoned rice vinegar

12 ozwide egg noodles

1 bunchTuscan kale

small, ribs and stems removed, leaves torn into small pieces

2 Tbspunsalted butter

Instructions

Step 1

Trim dark green top from leek; discard. Slice white and pale green parts ½" thick. Place in a large bowl, cover with water, and rinse, separating rings to remove dirt. Drain; pat dry.

Step 2

Heat oil in a large pot over medium. Cook half of the leek, stirring occasionally, until softened, about 2 minutes. Add garlic and ¼ cup curry paste. Cook, stirring occasionally to coat leek, until fragrant and curry is brick red, about 2 minutes. Add broth, tahini, honey, soy sauce, vinegar, and 2 cups water and stir to combine. Increase heat to high and bring liquid to a boil. Reduce heat to low, cover pot, and simmer 20 minutes. Taste soup; stir in more curry paste and season with salt.

Step 3

Meanwhile, cook noodles in a large pot of boiling salted water according to package directions, stirring occasionally, until al dente. Drain and set aside.

Step 4

Add kale, butter, and remaining leek to soup and simmer, uncovered, stirring occasionally, until kale and leek are softened, 5–7 minutes.

Step 5

Divide reserved egg noodles among bowls; ladle soup over.

View on bon appétit

↑Support creators by visiting their site 😊