Description
This vibrant Curry Coconut Noodle Soup combines aromatic spices, creamy coconut milk, and tender rice noodles to create a comforting and flavorful dish. With a perfect balance of savory curry paste and fresh garnishes like lime, cilantro, and basil, it’s an easy-to-make vegan soup that’s ideal for a quick lunch or dinner.
Ingredients
Units
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 yellow onion, thinly sliced
- 6 garlic cloves, chopped
- 3 tablespoons fresh ginger, minced
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 3 cups coconut milk
- 6.75 ounces rice noodles
Garnish
- Limes, cut into wedges
- Fresh cilantro leaves
- Fresh basil leaves
- Fresno chilies, thinly sliced
- Green onions, sliced
Instructions
- Sauté Aromatics: Heat the coconut oil in a large skillet over medium-high heat. Add the sliced onion and sauté for about 5 minutes until translucent, softening the onions to release their sweetness.
- Add Garlic, Ginger, and Spices: Stir in the chopped garlic, minced ginger, red curry paste, and curry powder. Cook for another minute, stirring continuously to release the fragrant aromas and toast the spices.
- Deglaze and Simmer: Pour in the vegetable broth to deglaze the skillet, scraping any browned bits from the bottom. Add the coconut milk and bring the mixture to a boil to fully combine the flavors.
- Cook Noodles: Remove the skillet from heat and immediately add the rice noodles to the hot broth. Let them soak and cook in the hot liquid until tender, about 5 to 7 minutes depending on noodle thickness.
- Season and Serve: Once the noodles are cooked through, season the soup with salt to taste and a squeeze of fresh lime juice to brighten the flavors. Ladle into bowls.
- Garnish: Top each serving with fresh cilantro, basil leaves, sliced Fresno chilies, and green onions for added freshness and a bit of heat.
Notes
- Use gluten-free rice noodles to keep this recipe gluten free.
- Adjust the amount of curry paste and powder based on your preferred spice level.
- For a richer soup, use full-fat coconut milk.
- Can be made ahead by preparing the broth and aromatics in advance; add noodles just before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
