Coconut Curry Noodle Soup
Dive into a bowl of pure comfort with this tantalizing Coconut Curry Noodle Soup—a flavorful fusion of creamy coconut milk, aromatic Thai red curry paste, and tender rice noodles. Bursting with vibrant vegetables like julienned carrots, red bell pepper, and earthy mushrooms, this soup is a nourishing, one-pot wonder that's ready in just 40 minutes. Infused with fragrant garlic, ginger, and a touch of sweetness from brown sugar, each spoonful is a balanced harmony of savory, spicy, and tangy flavors. Finished with a flourish of fresh cilantro, green onions, and optional red chili flakes, this dish is as beautiful as it is delicious. Perfect for cozy weeknight dinners or impressing guests, this plant-based recipe is sure to satisfy and can easily be customized to your spice preference. Ladle up the ultimate comfort food and make this coconut curry soup your new go-to recipe.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium-sized Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Thai red curry paste
- 14 ounces Coconut milk
- 4 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 3 tablespoons Lime juice, freshly squeezed
- 8 ounces Rice noodles
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Mushrooms, sliced
- 2 cups Baby spinach
- 0.5 cup Cilantro, chopped
- 2 stalks Green onions, thinly sliced
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the Thai red curry paste to the pot and sauté for 2 minutes, stirring constantly to release its aroma.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the soy sauce, brown sugar, and lime juice to the pot, and bring the mixture to a gentle simmer.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
Add the julienned carrot, sliced red bell pepper, and mushrooms to the simmering soup. Cook for 5-7 minutes until the vegetables are tender.
Stir in the baby spinach and allow it to wilt, about 1-2 minutes.
Divide the cooked rice noodles among serving bowls.
Ladle the hot coconut curry soup over the noodles in the bowls.
Top each bowl with chopped cilantro, green onions, and a sprinkle of red chili flakes if desired.
Serve immediately with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 73.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 428 mg | 33% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3882 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
