post

Healing and aromatic Veggie Coconut Curry Noodle Soup with ginger, turmeric and spinach. This soup is quick and easy to make and a real flavour explosion in a bowl.  

Soup with noodles, spring onions and coriander in a bowl with a spoon and plate

Soup with noodles and coriander in a bowl with a spoon and plate
5 from 4 votes
Print

Coconut curry noodle soup

Healing, comforting and aromatic Coconut Curry Noodle Soup with ginger, turmeric and spinach. This soup is quick and easy to make and a real flavour explosion in a bowl. 

Course Dinner
Cuisine Asian
Keyword Asian Soup, Healing
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 325 kcal
Author Safira

Ingredients

  • 5 - 6 Garlic Cloves
  • 2 inch Ginger Roughly chopped
  • 1 small Red Onion Cut into large cubes
  • 1 small Onion Cut into large cubes
  • 2 Green Chillies Roughly chopped, seeds removed if you prefer
  • 1/2 Lime Juice only
  • 2 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 1/4 tsp Black Pepper
  • 1 tbsp Oil
  • 1 l Vegetable Stock
  • 400 g Coconut Milk
  • 300g Udon Noodles or Noodles of your choice Cooked according to pack instructions
  • 1.5 tsp Salt
  • Handful Spinach
  • 2 Spring Onions Sliced finely

Instructions

  1. Combine all the ingredeints from the garlic cloves till the black pepper in a blender. Blend until combined. If moisure is required, add a little oil and blend again.

  2. Heat a pot over medium high heat and add oil. Add the paste and cook for 2 to 3 minutes on medium/low heat.

  3. Stir in vegetable stock and coconut milk. Allow to simmer for 6 to 8 minutes.

  4. Add spinach and salt to soup and simmer for 1 minute.

  5. Divide noodles amongst bowls and ladle over the soup. Top with spring onions.

Recipe Notes

  1. Use any veg you like in the recipe.
  2. Make it as spicy or mild as you want. Remove seeds if you prefer a milder soup.
  3. This paste can be used in many recipes, so you can make up a big batch and keep it in the fridge.
  4. Meat version: Add leftover, cooked meats at the end.
  5. Seafood version: Add some prawns towards the end of the cooking process.  Once they turn pink, they’re ready to serve.
  6. More Vegetarian: You can add any vegetables of your choice to this soup. Cooking the vegetables separately means the veg will be more firm but I tend to add them in (when using) towards the end of cooking time instead.
  7.  
Nutrition Facts
Coconut curry noodle soup
Amount Per Serving
Calories 325 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 19g119%
Sodium 1967mg86%
Potassium 380mg11%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 605IU12%
Vitamin C 13mg16%
Calcium 63mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

10 thoughts on “Veggie Coconut Curry Noodle Soup

  1. 5 stars
    Wow, that colour is amazing! I love a good soup and this one looks great, I love all the flavours in this. Can’t wait to try it.

  2. 5 stars
    I love fragrant and flavourful soups like this one. Addition of noodles made it lovely and filling too which is a bonus. Will definitely be making again!

  3. This looks like such a delicious and wholesome soup – perfect for this time of year! It sounds like it is packed full of flavour.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.