Curried Vegetable Soup Noodles
We can’t resist the amazing aroma and flavor of this curried vegetable soup noodles. It’s packed with vegetables, creamy coconut milk and served over yummy rice noodles. It takes about 30 quick minutes to make once your veggies are prepped, and you can cook the noodles simultaneously.
This recipe is also super hearty even though it has no meat or tofu (which you can add!). It’s vegan and gluten-free, thanks to the use of coconut milk and vegetable broth as the base.
The kitchen will start smelling amazingly fragrant as soon as you start warming the coconut oil and it just gets better and better as you add and layer your ingredients. You can add or omit vegetables based on what you have on hand — we love the combination here and the crunch and texture these bring.
If you’d prefer to use all lite coconut milk or all regular, feel free — if you use all lite, your soup will be more broth-like; for a creamier soup, use 2 cans regular coconut milk instead of one lite.
This soupy stew takes on amazing flavor from its fairly long simmer. Taste the broth toward the end and be sure to season as you like with salt, red pepper flake or even more lime juice.
This recipe is also great made just as a soup (omit noodles) and served with delicious gluten-free naan bread or baguette. It’s truly a perfect dipping soup!
If you’d like to add a protein, like chicken or salmon, cook separately and add to your soup during the final five minutes of cooking. If you prefer tofu, you can add this in after the broth to allow it to simmer and soak up the juices of the curry.
We hope you love our curried vegetable soup noodles as much as we do! Enjoy & find more recipes and inspiration here!
Curried Vegetable Soup Noodles
Equipment
- Stock Pot
Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic, chopped
- 1 tbsp ginger, chopped or from frozen
- 1/2 small white or yellow onion, diced
- 2 1/2 tbsp red curry paste
- 1 15 oz can lite coconut milk
- 1 15 oz can regular coconut milk
- 1 red bell pepper, chopped or sliced
- handfull carrots, chopped
- 1 cup vegetable broth
- 2 cups broccoli florets
- 1 cup frozen green beans
- juice of 1 lime
- sea salt
- cilantro to garnish
- 8 oz rice noodles
Instructions
- In a large pot, heat coconut oil on medium and cook the onion, garlic and ginger for a few minutes until fragrant
- Add the curry paste and coconut milk and stir until well combined
- Add the carrots and bell pepper; then the vegetable broth and lime juice. Bring to a simmer then reduce to low (or med-low) and cook for 15 minutes
- Meanwhile, heat water in a separate pot and cook your noodles according to package directions (we wait until the next step to begin cooking them)
- To the curry, add the broccoli and frozen beans and cook 10 more minutes
- Strain your noodles and add to your curry pot. Add a dash of salt if desired (we add a few) and cilantro to garnish in bowls
Notes
- We like the taste and texture that 1 can regular and 1 can lite coconut milk yields; but you can use 2 lite (for a more broth-like texture) or 2 regular (for a slightly creamier soup)
- You can use other vegetables you have as substitutes such as frozen riced cauliflower, green bell pepper, or omit one of the veggies here and double another
