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.
2Green ChilliesRoughly chopped, seeds removed if you prefer
1/2LimeJuice only
2tspGround Cumin
1tspGround Coriander
1tspGround Turmeric
1/4tspBlack Pepper
1tbsp Oil
1lVegetable Stock
400gCoconut Milk
300gUdon Noodles or Noodles of your choiceCooked according to pack instructions
1.5tspSalt
HandfulSpinach
2Spring OnionsSliced finely
Instructions
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.
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.
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.