Paleo Curry Noodle Soup
Warm, comforting, and bursting with bold flavors, this Paleo Curry Noodle Soup is a hearty and nutrient-packed meal that’s perfect for any time of year. Made with wholesome ingredients like spiralized zucchini "zoodles," creamy coconut milk, vibrant red curry paste, and a medley of fresh vegetables, this soup is as healthy as it is delicious. Ready in just 40 minutes, it’s perfect for busy weeknights while still being Paleo-approved and gluten-free. The aromatic blend of garlic, ginger, and a splash of lime juice gives it a refreshing zing, while a garnish of fresh cilantro and scallions ties everything together. Whether you’re following a clean-eating lifestyle or simply craving a rich, flavorful bowl of comfort, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 1 medium, sliced red bell pepper
- 2 medium, julienned carrots
- 4 cups chicken broth
- 1 can, full-fat (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 3 medium, spiralized into noodles zucchini
- 0.5 cup, chopped fresh cilantro
- 2 sliced scallions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger and cook for another 2 minutes until fragrant.
Add the sliced red bell pepper and julienned carrots, and cook for an additional 3 minutes until they start to soften.
Pour in the chicken broth and coconut milk, stirring to mix.
Add the red curry paste, fish sauce, lime juice, salt, and pepper. Stir everything together well.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
Add the spiralized zucchini noodles and cook for 3-5 minutes, until they are tender but still slightly crisp.
Remove the pot from heat and stir in the chopped cilantro and sliced scallions.
Taste and adjust the seasoning if necessary before serving.
Ladle the soup into bowls, ensuring even distribution of noodles and vegetables.
Garnish with additional cilantro or scallions, if desired, and serve hot.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12275 mg | 534% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 91.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3804 mg | 81% | |
*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.
