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.
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
Heat a pot over medium high heat and add oil. Add the paste and cook for 2 to 3 minutes on medium/low heat. 
Stir in vegetable stock and coconut milk. Allow to simmer for 6 to 8 minutes.
Add spinach and salt to soup and simmer for 1 minute.
Divide noodles amongst bowls and ladle over the soup. Top with spring onions.
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.
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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.
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.
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
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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.
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Heat a pot over medium high heat and add oil. Add the paste and cook for 2 to 3 minutes on medium/low heat.
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Stir in vegetable stock and coconut milk. Allow to simmer for 6 to 8 minutes.
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Add spinach and salt to soup and simmer for 1 minute.
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Divide noodles amongst bowls and ladle over the soup. Top with spring onions.
Recipe Notes
- Use any veg you like in the recipe.
- 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.
- 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.
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.
Thank you Michelle, Hope you love it.
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!
Yes the noodles make it a more hearty meal for sure! Thank you, glad you enjoyed it.
This looks like such a delicious and wholesome soup – perfect for this time of year! It sounds like it is packed full of flavour.
Thank you. 🙂
What a great recipe and perfect for using up leftover veggies too.
Yes perfect for end of the week veg use up. Thank you!
So many lovely flavours in the broth! I can’t wait to try this noodle soup.
Thanks Kate, Hope you love it. 🙂
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.
Hi Elena,
So glad to read that you loved this recipe! Thank you for sharing your feedback.