Curry Noodle Soup
Warm your soul with this vibrant and flavorful Curry Noodle Soup—a tantalizing fusion of aromatic spices, creamy coconut milk, and tender rice noodles. This easy, one-pot recipe combines red curry paste, fresh ginger, and garlic to create a deeply satisfying broth, simmered with colorful vegetables like julienned carrots, red bell pepper, and baby spinach. Topped with fresh cilantro, green onions, and crunchy bean sprouts, this dish is not only a feast for the eyes but also a nourishing and comforting meal. Perfect for busy weeknights, this curry noodle soup comes together in just 45 minutes, making it a go-to choice for when you crave the warmth of Thai-inspired cuisine. Great for vegetarians and adaptable for a variety of diets, this recipe is a must-try for anyone looking to bring gourmet flavors to their kitchen with minimal effort!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 13.5 ounces coconut milk
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 8 ounces rice noodles
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 2 cups baby spinach
- 1 lime, juiced
- 0.5 cup fresh cilantro, chopped
- 3 green onions, sliced
- 1 cup bean sprouts
- to taste salt
- to taste black pepper
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute while stirring constantly to blend the flavors.
Pour in the coconut milk and chicken broth. Stir well to combine with the curry paste mixture.
Add soy sauce and brown sugar to the pot, stirring until the sugar dissolves.
Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
While the soup is simmering, soak the rice noodles in hot water according to package instructions until they are tender. Drain and set aside.
Add the julienned carrot and sliced red bell pepper to the pot and simmer for an additional 5 minutes, until the vegetables are just tender.
Stir in the baby spinach and allow it to wilt into the soup.
Add the drained rice noodles to the pot and stir to combine.
Remove the pot from heat and stir in the lime juice. Season the soup with salt and black pepper to taste.
Ladle the curry noodle soup into bowls and garnish with fresh cilantro, sliced green onions, and bean sprouts as desired.
Serve hot and enjoy the flavorful, comforting curry noodle soup.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7401 mg | 322% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 60.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2728 mg | 58% | |
*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.
