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    Home » Recipes

    3rd February 2020 Dinner

    Home » Recipes

    Veggie Coconut Curry Noodle Soup

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    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

    Tips for making Veggie Coconut Curry Noodle Soup

    You can use whatever vegetables you have on hand in this recipe – and really load it up. I keep it really simple and only add spinach.

    Here are a few other handy tips: 

    Make it as spicy or mild as you want. Remove seeds if you prefer a milder soup.

    This paste can be used in many recipes, so you can make up a big batch and keep it in the fridge.

    You can use any Noodles in this recipe. I use Udon noodles.

    How to make it

    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.Ingredients for paste in bowlHeat a pot over medium high heat and add oil. Add the paste and cook for 2 to 3 minutes on medium/low heat. Oil in a pot Paste added to pot

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

    Broth and Coconut Milk being added to potChopped spring onions on a board

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

    Bunch of spinach on white background

    Divide noodles amongst bowls and ladle over the soup. Top with spring onions.Fresh Udon noodles in bowlBroth and spring onions added to bowl on top of udon noodles

    Other Noodle Soup Recipes You’ll Love

    Healing Turmeric and Ginger Chicken Noodle Soup

    Thai Red Curry Chicken Thighs with Rice Noodles

    Kawsay or Khow suey – Chicken and spaghetti in coconut milk

    Why we love this recipe

    This wholesome noodle soup is low fat, healthy and packed full of tasty ingredients. It is quick and easy to make and loved by all. 

    Recipe Variations

    • Meat version: Add leftover, cooked meats at the end.
    • Seafood version: Add some prawns towards the end of the cooking process.  Once they turn pink, they’re ready to serve.
    • 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.

    Did you make this recipe?

    **If you make this Coconut curry noodle soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. Also, if you do make this recipe, don’t forget to tag me on Instagram!  Your feedback helps us to create content that we can be confident, is suited to you.**

    Nutrition info - Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.

    Recipe adapted from a Hetty McKinnon recipe.

    Soup with noodles and coriander in a bowl with a spoon and plate
    5 from 5 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.

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    Reader Interactions

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    1. Michelle says

      February 04, 2020 at 1:22 pm

      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.

      Reply
      • Safira says

        February 06, 2020 at 5:53 am

        Thank you Michelle, Hope you love it.

        Reply
    2. Jo says

      February 05, 2020 at 12:04 pm

      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!

      Reply
      • Safira says

        February 06, 2020 at 5:51 am

        Yes the noodles make it a more hearty meal for sure! Thank you, glad you enjoyed it.

        Reply
    3. Bintu | Recipes From A Pantry says

      February 05, 2020 at 12:48 pm

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

      Reply
      • Safira says

        February 06, 2020 at 5:52 am

        Thank you. 🙂

        Reply
    4. Amanda Wren-Grimwood says

      February 05, 2020 at 3:08 pm

      5 stars
      What a great recipe and perfect for using up leftover veggies too.

      Reply
      • Safira says

        February 06, 2020 at 5:54 am

        Yes perfect for end of the week veg use up. Thank you!

        Reply
    5. Katherine says

      February 05, 2020 at 3:10 pm

      5 stars
      So many lovely flavours in the broth! I can't wait to try this noodle soup.

      Reply
      • Safira says

        February 06, 2020 at 5:54 am

        Thanks Kate, Hope you love it. 🙂

        Reply
    6. Elena says

      February 19, 2020 at 1:00 pm

      Hey Safira, Fascinating recipe! I love healthy soups. Your recipe for Veggie Coconut Curry Noodle Soup is amazing. I tried this recipe and it was delicious. Thanks for sharing such a nice recipe.

      Reply
      • Safira says

        February 19, 2020 at 3:21 pm

        Hi Elena,
        So glad to read that you loved this recipe! Thank you for sharing your feedback.

        Reply

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    4 shares