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–+ servings
Soup with noodles and coriander in a bowl with a spoon and plate

Coconut curry noodle soup

Safira
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. 
5 from 6 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 325 kcal

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
 

  • 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

  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

Calories: 325kcalCarbohydrates: 18gProtein: 4gFat: 25gSaturated Fat: 19gSodium: 1967mgPotassium: 380mgFiber: 3gSugar: 5gVitamin A: 605IUVitamin C: 13mgCalcium: 63mgIron: 5mg
Keyword Asian Soup, Healing
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