Curry Coconut Noodle Soup
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
587 kcal
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Course
Main Course
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Cuisine
Thai
Curry Coconut Noodle Soup
Description
This Curry Coconut Noodle Soup begins with sautéing onions in coconut oil until translucent, followed by the addition of garlic, fresh ginger, red curry paste, and curry powder, releasing fragrant and warm spices. Adding vegetable broth and creamy coconut milk creates a smooth, rich base that is gently brought to a boil before incorporating rice noodles to cook through in the hot broth.
The final dish offers a harmonious blend of spicy, sweet, and aromatic tastes from the coconut milk and spices, paired with tender rice noodles that absorb these flavors. It’s finished with fresh garnishes including lime wedges, cilantro, basil, sliced fresno chili, and green onions, which provide layers of acidity, herbaceousness, and mild heat to complement the creamy soup.
Ideal for a comforting plant-based meal, this soup can be made entirely vegan and allows flexibility with broth choice. The noodles cook directly in the broth to reduce cleanup and infuse the dish with flavor.
Ingredients
- 1 tablespoons coconut oil
- 1 yellow onion thinly sliced
- 6 garlic chopped, cloves
- 3 tablespoons ginger minced, fresh
- 2 tablespoons red curry paste
- 1 tablespoons curry powder
- 4 cups vegetable broth
- 3 cups coconut milk
- 6.75 ounces rice noodles
Garnish:
- lime
- cilantro fresh
- basil
- fresno chili thinly sliced
- green onions
Instructions
- Heat the coconut oil in a large skillet over medium high heat. Add the onion and saute for 5 minutes until translucent. Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant.
- Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a boil. Turn off from the heat, and add the noodles into the boiling broth and let the noodles cook. Once the noodles are cooked, season with salt and lime juice and serve as needed.
- Garnish with fresh cilantro, basil, red chili’s and green onions.
Notes
- This recipe suits vegan diets and can be made with any preferred broth if not strictly vegan.
- Fresh herbs and lime added at the end enhance the complexity and freshness of the soup.
- Cooking the noodles directly in the broth reduces wash-up and intensifies flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1288mg | 54% |
| Potassium | 490mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1823IU | 36% |
| Vitamin C | 6mg | 7% |
| Calcium | 72mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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