Description
A comforting vegan coconut curry noodle soup packed with bold spices, creamy coconut milk, and tender noodles. Perfect for a cozy, flavorful meal with a balance of heat and richness.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 6 oz rice noodles
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
- Green onions, sliced, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in red curry paste and turmeric, cooking for another minute to release flavors.
- Pour in vegetable broth and coconut milk, stirring well to combine.
- Add soy sauce and maple syrup, then bring to a gentle simmer.
- Add sliced bell pepper and mushrooms, cooking for 5–7 minutes until tender.
- Meanwhile, cook rice noodles according to package instructions, then drain.
- Add cooked noodles and spinach to the soup, stirring until spinach wilts.
- Finish with lime juice and adjust seasoning if needed.
- Serve hot, garnished with cilantro and green onions.
Notes
- Use tamari for a gluten-free option.
- Add tofu or chickpeas for extra protein.
- Adjust curry paste to control spice level.
- Store leftovers in the refrigerator for up to 3 days; keep noodles separate if possible.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
