Vegetarian Curry Noodle Soup
Dive into a warm bowl of comforting, flavorful Vegetarian Curry Noodle Soup that’s both nourishing and easy to prepare! This recipe combines vibrant vegetables like broccoli, red bell pepper, and carrots with the rich creaminess of coconut milk, infused with bold Thai-inspired flavors from red curry paste and curry powder. Tender rice noodles soak up the aromatic broth, while fresh cilantro and basil provide a bright, herby finish. Ready in under an hour, this plant-based soup is perfect for a satisfying weeknight dinner or meal prep, offering a balance of hearty and healthy in every bite. Whether you’re craving something spicy, creamy, or veggie-packed, this vegetarian noodle soup will hit the spot! Keywords: vegetarian curry soup, coconut curry noodle soup, Thailand-inspired recipes, rice noodle soup, plant-based dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large, chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, minced Ginger
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Carrot
- 1 tablespoon Curry powder
- 1 tablespoon Red curry paste
- 4 cups Vegetable stock
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 2 cups Broccoli florets
- 8 oz Rice noodles
- 2 tablespoons Lime juice
- 0.25 cup, chopped Fresh cilantro
- 0.25 cup, chopped Fresh basil
- to taste Salt
- to taste Black pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes or until translucent.
Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
Add the sliced red bell pepper and carrot, and sauté for 3-4 minutes until they begin to soften.
Mix in the curry powder and red curry paste; cook for 1 minute while stirring to blend the spices well.
Pour in the vegetable stock and bring to a boil, then reduce to a simmer.
Stir in the coconut milk, soy sauce, and sugar. Let the mixture simmer for about 5 minutes to meld the flavors.
Add the broccoli florets and rice noodles to the pot, stir well to combine.
Continue to simmer for 5-7 minutes until the noodles are cooked and the broccoli is tender but still bright green.
Stir in the lime juice, and adjust seasoning with salt and black pepper to taste.
Remove from heat and stir in chopped fresh cilantro and basil.
Serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6544 mg | 285% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 65.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3151 mg | 67% | |
*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.
