Sugar-Free Curry Noodle Soup
Discover the vibrant flavors of Sugar-Free Curry Noodle Soup, a nourishing bowl of comfort that's packed with wholesome ingredients and free from added sugars. This gluten-free recipe combines tender rice noodles, creamy coconut milk, and a medley of colorful vegetables, including broccoli, snow peas, and red bell pepper, all simmered to perfection in a fragrant blend of curry powder and ground turmeric. Enhanced with fresh ginger, garlic, and a squeeze of zesty lime, this soup offers a harmonious balance of warmth and brightness. Perfect for a quick weeknight dinner or meal prep, this light yet satisfying dish is ready in just 40 minutes and serves four generously. Garnished with fresh cilantro, it's a hearty, dairy-free option that promises bold flavors in every spoonful!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 tablespoon Coconut oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 1 large Red bell pepper
- 1 large Carrot
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 400 ml Unsweetened coconut milk
- 500 ml Vegetable broth
- 150 grams Broccoli florets
- 100 grams Snow peas
- 2 tablespoons Soy sauce (low-sodium)
- 1 Lime
- 2 tablespoons Fresh cilantro leaves
Instructions
Prepare the rice noodles according to package instructions. Once cooked, drain them and set aside.
In a large pot, heat the coconut oil over medium heat.
Dice the onion, mince the garlic, and grate the ginger, then add them to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Slice the red bell pepper and carrot into thin strips. Add them to the pot and continue to sauté for another 3 minutes.
Sprinkle the curry powder and ground turmeric over the vegetables and stir to coat evenly.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the broccoli florets and snow peas to the pot and cook for about 5 minutes, until the vegetables are tender-crisp.
Stir in the soy sauce and adjust seasoning to taste. If necessary, add a bit more soy sauce or a pinch of salt.
Add the cooked rice noodles to the soup and gently stir to combine. Allow to heat through for 2-3 minutes.
Squeeze the juice of the lime into the soup and stir.
Serve the soup into bowls and garnish with fresh cilantro leaves. Enjoy your sugar-free curry noodle soup!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6947 mg | 302% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 28.7 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2258 mg | 48% | |
*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.
