Vegan Curry Noodle Soup
Creamy, fragrant, and packed with vibrant veggies, this Vegan Curry Noodle Soup is the ultimate one-pot meal for a cozy dinner. With a rich base of red curry paste, full-fat coconut milk, and vegetable broth, this recipe balances bold, aromatic spices with creamy, velvety textures. Loaded with colorful vegetables like carrots, red bell peppers, and broccoli, it’s as nutritious as it is delicious. Tender rice noodles soak up the flavorful broth, while fresh lime juice, soy sauce, and a touch of cilantro elevate every bite. Perfect for plant-based diets, this hearty soup is easy to prepare in just 40 minutes and can be customized with your favorite toppings for a restaurant-quality dish at home!
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Recipe Information
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 teaspoon ginger, grated
- 2 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) canned coconut milk (full-fat)
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 2 cups baby spinach
- 8 ounces rice noodles or rice vermicelli
- 1 lime, juiced
- 2 tablespoon soy sauce or tamari
- 1 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional)
Instructions
Heat the vegetable 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; sauté for another 2 minutes until fragrant.
Add the red curry paste and sauté for 1 more minute to release its flavors.
Pour in the vegetable broth and bring to a simmer.
Add the coconut milk, carrots, red bell pepper, and broccoli florets, and let the soup simmer for 10 minutes, until the vegetables are tender.
While the soup simmers, prepare the rice noodles according to the package instructions, then drain and set aside.
Once the vegetables are tender, add the spinach to the pot and stir until wilted.
Add the cooked rice noodles, lime juice, and soy sauce to the pot, stirring to combine.
Season the soup with salt, black pepper, and optional red chili flakes, adjusting to taste.
Ladle the soup into bowls and garnish with fresh cilantro.
Serve hot and enjoy your wholesome Vegan Curry Noodle Soup.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7481 mg | 325% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 44.6 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4232 mg | 90% | |
*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.
