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Cheesy Vegetarian

Quick Red Thai Curry Noodle Soup

Get dinner on the table in just 15 minutes with this quick and easy red Thai curry noodle soup! You’ll need just 4 ingredients for this seriously flavourful dinner.

A bowl of Thai curry noodle soup with a text overlay.

You know what makes me feel like a superhero? Getting dinner on the table in 15 minutes… especially when it contains plenty of fresh veg! And that’s just the case with this quick and easy red Thai curry noodle soup. It needs just 4 main ingredients, tossed together in a pan, to create a dinner that’s full of flavour and full of goodness.

Thai curry noodle soup in a wok with a ladle.

Red Thai curry noodle soup

Red Thai curry is one of my all-time favourite Asian dishes.

It’s got a nice amount of spice but it isn’t overwhelming, and isn’t overly heavy unlike some other types of curry. It’s more of a sweet and fragrant spice, rather than anything too rich.

Thai curry sauce is usually fairly thin, which is why it’s so easy to adapt any Thai curry to serve it as a soup!

A bowlful of Thai noodle soup with fresh vegetables and coriander.

What are the 4 ingredients in this noodle soup?

Okay, so I’ve taken a few liberties with counting the ingredients in this recipe, but here’s what you’ll need to make this insanely tasty soup:

  • fresh vegetables (I used a shop-bought mixture of stir fry veggies, so I could literally just empty the bag straight into the wok – no peeling or chopping required)
  • Thai curry paste (I always keep a jar in the cupboard as it’s just the thing for a quick, tasty dinner!)
  • canned coconut milk
  • noodles (I used fresh egg noodles that don’t require any pre-cooking)

If you’ve got these 4 things, you can have this Thai curry noodle soup on the table within about 15 minutes. So, so easy!

Close-up aerial shot of a bowl of Thai curry noodle soup topped with cilantro.

Quick and easy dinner

If you’re one of those people who cooks everything from scratch, I know that my short cuts might make you raise an eyebrow at this recipe. I enjoy making things from scratch (e.g. my homemade enchilada sauce), but I’d be lying if I said I don’t sometimes prefer the easier option.

And to be honest, there are all sorts of benefits to using shop-bought ingredient short cuts:

  • it cuts down on prep time dramatically
  • it also helps to keep costs down (it’s much cheaper to buy a £2 jar of curry paste than to buy the ingredients individually!)
  • it makes the end result more reliably delicious (why faff around with unfamiliar ingredients when someone who actually knows what they’re doing has already done it?)
  • it makes me more likely to cook a veg-packed dinner, since I know it can be done quickly and easily
A bowlful of red Thai curry noodle soup with a napkin and cutlery.

Is this an authentic Thai recipe?

No, it’s not. I am not Thai, and I make no claims that this recipe is remotely traditional.

But sometimes food doesn’t need to be an authentic glimpse into another culture – sometimes it can just be something you enjoy eating. And I very much enjoy eating food that tastes incredible, is full of fresh veggies, and only takes 15 minutes to prepare.

Mixed stir fry vegetables cooking in a wok.

How to make red Thai curry noodle soup

Step 1: Stir fry some mixed vegetables

The bag of stir fry vegetables that I bought contained a mixture of cabbage, yellow pepper, red onion, and carrots – but any similar stir fry selection will do just fine.

Of course, if you’d prefer to choose your vegetables individually, you can absolutely do this, but it will obviously take quite a bit longer to prepare them all one by one.

Sometimes I use a combination of the two methods – I’ll start with a bag of mixed vegetables to speed things along, but also add anything extra that I particularly want to include, like a handful of mushrooms or some baby corn.

Stir fry the vegetables for just a few minutes to get them going – you still want them to retain some crunch.

Stir fried vegetables in a wok with a dollop of red Thai curry paste.

Step 2: Add the red Thai curry paste

Add a few big dollops of Thai curry paste to the pan. It’s up to you how much you add – if you want a milder, creamier noodle soup, just use one or two tablespoons. Or, if you really want your soup to pack a punch, use three or four.

Some shop-bought curry pastes aren’t vegetarian, as they contain fish sauce, so make sure you choose appropriately.

In the UK at least, I find that the supermarket own brands are usually vegetarian, whereas more expensive brands aren’t. I imagine this is because when they’re trying to keep costs down, fish sauce is the first ingredient to go!

Vegetables, fresh egg noodles and coconut milk in a wok.

Step 3: Add fresh noodles and coconut milk

You can use any kind of noodle you like – I used egg noodles, but of course you can choose a vegan noodle if needed. I prefer to use the ones that can be thrown straight into the wok, rather than dried noodles, which will need pre-boiling.

Gently stir everything together until the coconut milk melts down, and combines with the curry paste to give a rich and creamy curry sauce. It’s absolutely incredible.

You can add a splash of water if you like, if you want to make your soup more… well, soupy. Otherwise, you’re all done!

Thai curry noodle soup in a wok.

What vegetables can you use in Thai noodle soup?

Honestly, there are so many vegetables that would work well in this sort of noodle soup that it might actually be quicker to list the veggies that wouldn’t work so well. But here are some of my favourite vegetables to use:

  • cabbage
  • onion (red or white)
  • carrot
  • mange tout
  • baby corn
  • peppers (red, yellow or green)
  • mushrooms
  • pak choi
  • broccoli
  • courgette (zucchini)

Choose as many different colours and textures as you can! I love the pre-prepared vegetable mixes, as you can get a lot of variety with very little effort.

I like stir fries to retain a bit of crunch, so I try not to choose veggies that get too soft and soggy. They just need a few minutes in the pan to soften a little, while still having a great texture.

A bowl of red Thai curry noodle soup topped with fresh cilantro.

How else could you adapt the recipe?

The brilliant thing about using such simple ingredients is that it’s so easy to swap things in and out of the recipe.

If you don’t fancy noodles, throw in some leftover rice (or a sachet of pre-cooked rice) instead.

Add a tin of chickpeas or some fried tofu for extra protein.

Skip the additional water for a thicker, less soupy curry.

There are all sorts of ways you can make this recipe your own, and it will always be quick to make, and absolutely delicious.

A spoon taking a scoop of Thai curry noodle soup.

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Quick Red Thai Curry Noodle Soup

Get dinner on the table in just 15 minutes with this quick and easy red Thai curry noodle soup! You’ll need just 4 ingredients for this seriously flavourful dinner.
Course Main meals
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 441kcal
Author Becca Heyes

Ingredients

  • 1 Tbsp oil
  • 300 g (~ 2/3 lb) mixed stir-fry vegetables (I used a shop-bought mix of cabbage, carrot, pepper and red onion, but you can use whatever combination you like)
  • 2 – 3 Tbsp red Thai curry paste (make sure it’s vegetarian)
  • 400 ml (~ 1 1/2 cups) canned coconut milk
  • 300 g (~ 2/3 lb) fresh noodles (I used egg noodles)
  • 1/2 tsp black pepper
  • 250 ml (~ 1 cup) water or vegetable stock (optional)
  • Fresh coriander (cilantro), to garnish (optional)

Instructions

  • Heat the oil in a large pan (a wok is ideal), and add the mixed vegetables. Cook over a medium heat, stirring regularly, for 4-5 minutes, until just beginning to soften.
  • Add the curry paste (the quantity can be adjusted depending on how spicy you’d like it), the coconut milk, and the fresh noodles. Season with plenty of black pepper, and stir gently until the ingredients come together to make a smooth sauce. Simmer for 5 more minutes, or until the sauce is piping hot, and the noodles and vegetables are cooked to your liking.
  • To make the dish more soupy, and to stretch it to feed more people, you can add some extra water or vegetable stock – or, serve it as is. You can serve topped with fresh coriander (cilantro), if you like.

Notes

You can select your vegetables separately if you prefer, rather than using a mix, but this will obviously add to the prep time.

Green Thai curry paste would also work well.

Nutrition

Serving: 1bowl | Calories: 441kcal | Carbohydrates: 36.1g | Protein: 7.6g | Fat: 29.8g | Saturated Fat: 18.8g | Cholesterol: 29mg | Sodium: 184mg | Potassium: 255mg | Fiber: 3.3g | Sugar: 5.1g | Calcium: 43mg | Iron: 1mg
Nutrition Facts
Quick Red Thai Curry Noodle Soup
Amount Per Serving (1 bowl)
Calories 441
Calories from Fat 268
% Daily Value*
Fat 29.8g46%
Saturated Fat 18.8g94%
Cholesterol 29mg10%
Sodium 184mg8%
Potassium 255mg7%
Carbohydrates 36.1g12%
Fiber 3.3g13%
Sugar 5.1g6%
Protein 7.6g15%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.

If you love a quick and easy dinner, try my 15 minute mushroom stroganoff!

The post Quick Red Thai Curry Noodle Soup appeared first on Easy Cheesy Vegetarian.

Cheesy Vegetarian

Roasted Vegetable Quesadillas

If you’re craving something cheesy, crispy, and absolutely bursting with flavour, these roasted vegetable quesadillas are just perfect. With sweet, sticky, caramelised veggies folded into a golden tortilla, and loads of ooey gooey melted cheese… they are seriously irresistible. They’re easy to whip up, totally satisfying, and perfect for anything from lazy weeknight dinners to impress-your-friends lunches.

Roasted vegetable quesadillas cut into wedges on a board.

I actually make quesadillas (pronounced kay-suh-dee-yuz) for my kids every single Monday – they’re such a quick dinner that take no time at all to whip up when we get home from after-school activities. Generally I keep them simple, with just black beans and cheese, but these ones are a much tastier version!

Roasted vegetable quesadillas on a plate with avocado and hot sauce.

⭐ How to Meal Prep Roasted Vegetables

I know what you’re thinking – how can a quick meal involve roasting vegetables? It doesn’t sound that quick…

If you’re in a rush, the solution is to prepare the roasted vegetables in advance. You can roast up a huge trayful, and store them pre-roasted in the fridge. Then, you can either use the vegetable mixture to make fresh and crispy quesadillas whenever you want one throughout the week, or repurpose any leftover vegetables elsewhere. Batch cooking is a great way to save time, and you can use the roasted vegetables in all sorts of other ways:

  • scattered over a baked potato with a dollop of hummus
  • added to a tasty vegetarian salad
  • used in a vegetarian cheesesteak sandwich
  • or simply served as a side dish alongside your favourite vegetarian protein.
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🥗 Ingredients and Substitutions

Here’s what you’ll need to make these crispy roasted vegetable quesadillas. See the printable recipe card below for detailed ingredient quantities.

Ingredients for roasted vegetable quesadillas laid out with text overlay.
  • tortillas – large flour tortillas work best.
  • black beans (canned)
  • grated cheese – I use pre-grated cheese from a bag, because grating cheese is one of my least favourite kitchen jobs (not sure why!). It works just fine with the pre-grated stuff, but grate your own from a block if you prefer!
  • vegetables – anything that roasts up nicely! I used peppers, mushrooms, eggplant (aubergine), red onion, and tomatoes.

There are plenty of other veggies you could use instead (or as well!). Here are a few ideas:

  • zucchini (courgette)
  • sweet potato
  • carrots
  • cauliflower
  • broccoli
  • beetroot
  • Brussels sprouts

These quesadillas are a great way to clear out the fridge of whatever vegetables you have left at the end of the week – just roast up whatever you need to use, and you’re sorted.

Becca’s Top Tip

If you think you might use any leftover roasted vegetables for a different purpose, only add the cheese and black beans to the portion you’ll use for the quesadillas.


📹 Recipe Video





Overhead shot of roasted veggie quesadillas drizzled with hot sauce and served with avocado.

🖨 Printable Instructions

Slices of roasted vegetable quesadillas on a cutting board.

Print

Roasted Vegetable Quesadillas

These roasted vegetable quesadillas are bursting with juicy veggies and gooey cheese, inside a crisp tortilla. Such an easy vegetarian meal!
Course Light lunch, Main Course
Cuisine Mexican, Tex-Mex
Diet Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 503kcal
Author Becca Heyes

Ingredients

  • 1 small eggplant (aubergine)
  • 1 red onion
  • 250 g (~ 9 oz) mushrooms
  • 2 bell peppers (I used red and yellow)
  • 300 g (~ 2/3 lb) cherry tomatoes
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 300 g (~ 3 cups) grated cheese (I used cheddar)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 6 large flour tortillas

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the eggplant, onion, mushrooms and bell peppers into bitesized pieces – ideally all a similar size (1-2 cm). Leave the cherry tomatoes whole. Toss the vegetables in a little oil and salt, and spread them out on a baking tray. If you don’t have a large enough tray, spread them over two.
  • Roast the vegetables until they are soft and juicy. The exact time will depend on how big you cut your vegetables – mine took around 35 minutes. Stir them once halfway.
    A large tray of roasted vegetables, including eggplant, tomatoes and peppers.
  • When the vegetables are cooked to your liking, transfer them to a large mixing bowl, and add the grated cheese and the black beans. Mix well to combine.
    A bowl of roasted vegetable and cheese quesadilla filling.
  • Add a large flour tortilla to a dry frying pan, and add a few good scoops of the vegetable mixture to one half.
    A tortilla in a frying pan filled with roasted vegetables and cheese.
  • Fold the tortilla over the filling, and cook over a medium heat for a few minutes, until the underside is golden brown and crispy.
    A folded tortilla in a frying pan.
  • Carefully turn the quesadilla over, and repeat on the other side.
    A crispy quesadilla cooking in a frying pan.
  • When the quesadilla is hot and crispy, cut into slices, and serve.
    A plateful of roasted veggie quesadillas.

Video





Notes

The recipe makes 6 quesadillas, which should feed 6 people. If you don’t need to make so many quesadillas, I’d recommend making the full batch of roasted vegetables anyway, and storing them in the fridge to use in other ways.

Nutrition

Serving: 1quesadilla | Calories: 503kcal | Carbohydrates: 47.6g | Protein: 22.8g | Fat: 24.8g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 1164mg | Potassium: 562mg | Fiber: 7.1g | Sugar: 6.1g | Calcium: 384mg | Iron: 3mg

💭 Recipe FAQs

How can I meal prep vegetarian quesadillas?

Roast the vegetables in advance, and store them in an air-tight container in the fridge for up to 3 days. They can be used in quesadillas, or for other purposes.

How can I reheat leftover quesadillas?

The best way to reheat leftover quesadillas is in the air fryer (~ 5 minutes) or oven (~ 10 minutes) – just until they have crisped up nicely and are piping hot inside. They can also be reheated in the microwave, but they do become a little soggy.

What’s the best way to serve roasted vegetable quesadillas?

These quesadillas are a full meal on their own, with protein, veggies and carbs, so you can serve them on their own if you like. If you prefer, you can make them more substantial by serving them with sliced avocado or guacamole, sour cream, and a green salad.

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Slices of roasted vegetable quesadillas on a cutting board.

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A large spoon taking a scoop of cheesy baked fajita rice.

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The post Roasted Vegetable Quesadillas appeared first on Easy Cheesy Vegetarian.

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