Curried Vegetable Soup Noodles
Servings: 4 servings
Warm, savory curry broth with tons of veggies over yummy rice noodles
Print Recipe
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