Description
A comforting vegan coconut curry noodle soup packed with aromatic spices, tender noodles, and a rich, creamy broth. Perfect for a cozy, flavorful meal.
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp turmeric
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 6 oz rice noodles
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- Salt, to taste
- Fresh cilantro, for garnish
- Green onions, sliced, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until soft.
- Add garlic and ginger, cooking until fragrant.
- Stir in red curry paste and turmeric, cooking for another minute.
- Pour in vegetable broth and coconut milk, then add soy sauce. Bring to a gentle simmer.
- Add mushrooms, bell pepper, broccoli, and carrot. Cook until vegetables are tender.
- Add rice noodles and cook according to package instructions until tender.
- Stir in lime juice and adjust seasoning with salt if needed.
- Serve hot, garnished with fresh cilantro and green onions.
Notes
- Use gluten-free tamari to keep the dish fully gluten-free.
- Adjust curry paste quantity based on preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Add tofu or chickpeas for extra protein.
- If soup thickens, add more broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
