This creamy noodle soup from recipe production assistant Mehreen Karim is like a bowl full of warm hugs. The quick umami-packed broth is made by enriching store-bought vegetable broth with creamy tahini and robust Thai red curry paste, then loaded with chewy egg noodles and wilted kale. (Just make sure you use shrimp free curry paste.) To make this dish vegetarian, be sure to use shrimp-free curry paste; to make it vegan, substitute rice noodles for egg noodles, agave for honey, and coconut oil for butter. Be sure to save any extra broth—it’s great paired with fragrant rice, tofu, or even spiralized zucchini.
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What you’ll need
Dutch Oven
$100 $80 At Amazon
Soom Tahini
$9 At BA Market
Ladle
$38 At Amazon
Colander
$15 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Preparation
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.
