Red Curry Noodle Soup (Khaub Poob Liab)

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As most of you know, I am on a mission to create vegan versions of all my favorite Asian/Hmong recipes. I believe that any recipe out there can be created without using animal products and it will still tastes great. Today I will be sharing with you one of my favorite recipes – curry! Whether it’s in noodle soup form or just plain ol’ curry with rice, I love the taste of curry. I will also include my video form of this recipe below (psst, I am speaking in Hmong – lol)

Let’s jump right into the recipe. I went to my nearest local Asian market but couldn’t find a few items for the recipe – may be because it’s not in season. Since I don’t live with any older Hmong adults who have frozen herbs and ingredients in the freezer, it’s hard to find those little herbs and spices, e.g. Thai basil, lemon leaf, ginger root, etc. I did the best I could with the ingredients I had so bare with me. 😀 I will also be listing those ingredients that I couldn’t find either so no worries.

First step is to cook the vermicelli noodles according to the directions on the package. I used this brand of vermicelli noodles because my family has always used this brand. Feel free to use the noodles of your choice.

Once the noodles are cooked, we have to drain the noodles. I’m not too good at this draining-noodle technique so I did my best.

Second, slice the baby corn, onions, and bamboo shoots to the desired size. Don’t do what I did – I forgot to slice the corn and it ended up too big. Then dice the tofu, and set aside.

Next, heat your pot over med-high and pour 1-2 tbsp of sesame oil. For my recipe I used about 1 tbsp but it can be adjusted to your liking since sesame oil has a nice aroma to it. Once the oil is heated, turn the heat down and add the garlic, lime leaf, and ginger roots. I used minced garlic in my recipe because we don’t use garlic that much in our home therefore it always goes bad. I decided to purchase minced garlic so it’ll last longer.

Once the garlic browns, add in the coconut milk and mix well.

When the coconut milk starts to boil, add the curry paste, stir until the paste is completely dissolve. Make sure if you want the spicy one, purchase the one that says “HOT” – lol. I didn’t read it when I purchased 🙁

Once the curry paste is dissolve, add the baby corn, bamboo shoots, onions, and tofu. Pour in the vegetable broth as well. Let the broth boil for 10-13 minutes. I used this brand (photo below) but please use your choice of broth.

All the vegetables should be tender at this point. Turn off stove. Fix yourself a bowl and garnish with your desired toppings. My choice of toppings were cilantro, cabbage, bean sprouts, lime, Thai basil, and mint.

Here is the video version of the recipe.

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Recipe

Ingredients:

  • Vermicelli noodles
  • Ginger roots (if you have some, I couldn’t find any at my local store)
  • Lime leaf (I forgot to include it 🙁 )
  • Baby corn
  • Red Curry paste
  • Garlic
  • Onion
  • Sesame Oil
  • Bamboo shoots
  • Vegetable broth
  • Tofu

Toppings:

  • Cilantro
  • Mint
  • Lime
  • Cabbage
  • Thai Basil (I couldn’t find any at my local store)
  • Bean Sprout

Instructions:

  1. Cook noodles as directed, drain, and set aside.
  2. Slice baby corn, onions, and bamboo shoots into desired size. Dice tofu. Set aside.
  3. Heat sesame oil over medium heat.
  4. Lower heat, then add garlic, lime leaf, and ginger roots. Once garlic browns, add coconut milk. Mix well.
  5. Add curry paste and mix well.
  6. Add onion, baby corn, bamboo shoots, tofu.
  7. Pour in vegetable broth.
  8. Let khaub poob broth boil for 10-13mins.
  9. Garnish with desired toppings.
  10. Serve and enjoy.

And that is it folks! I hope you all enjoy this recipe with no animals harmed in the process of your own tastebuds 🙂 Try it out and let me know what you guys think, suggested, or do differently. I’ll love to hear.

Check out my other vegan recipes here! CLICK HERE FOR RECIPES!