Curry Noodle Soup
This vegan Curry Noodle Soup simmers vegetables and rice noodles in an aromatic, creamy, and bold Thai red curry broth. It’s one of the best cold-weather comfort foods that’s ready in under 30 minutes!
Servings: 8
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 1 red bell pepper diced
- 1 tsp fresh ginger grated
- 4 garlic cloves minced
- 1/2 tsp salt or more to taste
- 1/2 tsp curry powder
- 3 tbsp red curry paste *
- 14 oz. coconut milk (1 can)
- 6 cups vegetable broth
- 6 oz. rice noodles
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice plus more to taste
- fresh basil, cilantro, and green onion for garnish
Instructions
- Heat the oil in a dutch oven or large, heavy-bottomed pot over medium heat, then add the onion and bell pepper and sauté for 5 minutes. Then, add the ginger, garlic, salt, and curry powder and sauté for 1 minute.
- Add the red curry paste and stir for 1-2 minutes, then pour in the coconut milk and broth.
- Bring the soup to a boil, then reduce heat to a simmer and stir in the noodles. Simmer until the noodles are soft, about 5 minutes.
- Add in the soy sauce, brown sugar and lime juice. Do a quick taste test and add more soy sauce/lime juice/salt as desired. Garnish with cilantro and Thai basil and enjoy!
Notes
*Calories are per serving and are an estimation.
*I recommend using Thai kitchen red curry paste. Other brands are much spicier, so 3 tablespoons might be too intense (it was for me anyway!); the soup is going to soak up a lot of the broth in the fridge, so you’ll probably need to add more when reheating.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1149mg | Potassium: 190mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1730IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 2mg
