0 from 3 votes
Coconut Curry Noodle Soup
This creamy coconut curry noodle soup is an easy, comforting weeknight dinner recipe. Add some seared chicken for a boost of protein or keep it vegetarian and add a handful of greens for extra nutrients.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 441 kcal
Course:
Dinner
Cuisine:
Asian , Indian
Ingredients
- 2 tbsp oil I used avocado oil but any oil will work.
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 2 tsp ginger minced
- 1 tsp ground turmeric
- 2 tsp garam masala
- ½ tsp chilli powder add more if you like spicy food
- 1 tsp ground cardamom
- 6 cups chicken broth/chicken stock
- 14 oz (400g) coconut cream I love the creaminess coconut cream adds but coconut milk can be used as well.
- 1-2 tsp lemon juice to taste
- 10 oz (300g) noodles I used egg noodles but instant ramen noodles, udon noodles or rice noodles can all be used too.
- salt to taste
- To serve: I love topping the soup with plenty of fresh herbs. Fresh cilantro/coriander, basil/thai basil and finely chopped red chillies.
Instructions
- In a large Dutch oven/pot, heat the oil then sauté the onion, garlic and ginger for a few minutes until fragrant.
- Add the spices then pour in the broth and coconut cream. Bring to a simmer and allow to cook for 10 minutes.
- Add the noodles to the soup and cook until done - the time will depend on the type of noodles you use.
- Serve the soup topped with plenty of fresh cilantro, basil and sliced chillies.
Cup of Yum
Notes
- Optional: this soup is a great way to use up vegetables or protein you have in the fridge or freezer. Veggies like bell peppers, corn, broccoli, cauliflower, sweet potato, bok choy, mushrooms or sugar snap peas can all be added. Chicken, shrimp/prawns or tofu are good options if you want to add protein.
- Optional: this soup is a great way to use up vegetables or protein you have in the fridge or freezer. Veggies like bell peppers, corn, broccoli, cauliflower, sweet potato, bok choy, mushrooms or sugar snap peas can all be added. Chicken, shrimp/prawns or tofu are good options if you want to add protein.
- TIP: If adding vegetables, sauté them along with the onion mixture and allow to cook with the broth. I like to sear the chicken separately and add it to the soup right before serving but you can poach the chicken in the broth before adding the noodles too.
- TIP:
- If adding vegetables, sauté them along with the onion mixture and allow to cook with the broth. I like to sear the chicken separately and add it to the soup right before serving but you can poach the chicken in the broth before adding the noodles too.
Nutrition Information
Calories
441kcal
(22%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
1611mg
(67%)
Potassium
204mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
75IU
(2%)
Vitamin C
4mg
(4%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1611mg | 67% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.