Description
Curry Coconut Noodle Soup is a rich and aromatic dish featuring rice noodles in a creamy coconut milk and curry broth, packed with vegetables and bold Southeast Asian flavors. Perfect for a cozy, satisfying meal.
Ingredients
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- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup or sugar
- 5 oz rice noodles
- 1 cup mushrooms, sliced
- 1 cup baby spinach or bok choy
- 1/2 cup shredded carrots
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Sliced red chili or chili flakes (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic, ginger, and red curry paste. Cook for 1–2 minutes until fragrant.
- Pour in coconut milk and vegetable broth. Stir in soy sauce and maple syrup. Bring to a gentle simmer.
- Add mushrooms and carrots. Simmer for 5–7 minutes, or until vegetables are tender.
- Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
- Stir spinach or bok choy into the soup and cook until just wilted. Add lime juice.
- Divide noodles among bowls and ladle the hot soup over them.
- Garnish with fresh cilantro and chili if using. Serve hot.
Notes
- Add tofu or chickpeas for extra protein.
- Adjust curry paste to your spice preference.
- Leftovers can be stored separately to keep noodles from getting soggy.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg