Amazing Curry Noodle Soup

Ready in under 30 minutes, this is a flavorful and comforting curry noodle soup that will warm you from the inside out. 

Dial the heat up or down to get the exact spice-level you’re looking for.

This recipe is loaded with wellness giving and zingy ingredients that make it something special. 

A real hit in my home, it’s a fantastic option if you have guests coming round or just as a regular mid-week meal.

Why you’ll love this curry noodle soup

• Delicious Flavor: The combination of coconut milk, curry paste, and vegetables creates a flavorful and satisfying soup that is perfect for any season.

• Easy to Make: This soup is quick and easy to prepare, making it a great option for busy weeknights.

• Customizable: You can easily customize this soup to your liking by using different vegetables or adjusting the spice level.

• Healthy: This curry noodle soup is loaded with veggies.

• Comforting: The warm and creamy soup is the perfect comfort food.

• Leftovers: This soup tastes delicious the next day and makes great leftovers for lunch or dinner.

• Versatile: This soup can be served as a main course or as a side dish alongside your favorite entree.

• Perfect for Meal Prep: This soup can be made in advance and stored in the fridge or freezer for easy meals throughout the week. Just keep the noodles separate and cook them right before serving.

Ingredients and substitution notes 

• Olive oil:  You can substitute this with any other neutral-flavored oil like vegetable, avocado, or canola oil.
• Tofu:  Freeze extra-firm tofu for a different texture in this curry noodle soup.
• Garlic cloves: You can adjust the amount of garlic according to your preference.
• Red bell pepper: You can use any color bell pepper you like, or substitute with other vegetables like zucchini or carrots.
• Onion: You can use any type of onion you like, or substitute with shallots.
• Red pepper flakes: You can adjust the amount of red pepper flakes according to your spice preference.
• Vegan red curry paste: I use the Thai Kitchen Red Curry Paste. If you do not have curry paste, you can use 1 1/2 teaspoon curry powder instead.
• Tomato paste: This adds depth and richness to the soup.
• Fresh ginger: Adds a delicious depth of flavor.
• Vegetable broth: If you do not have vegetable broth, you can substitute with water and add 1 teaspoon Better-Than-Bouillon per cup of water. This works really well.
• Coconut milk: Make sure to use full-fat coconut milk for a creamy soup.
• Capers (optional): You can omit the capers if you don’t like them, or substitute with chopped olives.
• Braggs Liquid Aminos: This adds a savory, umami flavor to the soup, but you can substitute with soy sauce or tamari.
• Rice noodles: You can use any type of rice noodle you like. My favorite for this recipe is to use the Vermicelli noodles.
• Green onions: This adds a fresh, oniony flavor to the curry noodle soup, but you can omit if you don’t like onions.
• Fresh cilantro: This adds a bright, herbaceous flavor to the soup, but you can substitute with parsley or basil if you don’t like cilantro.
• Lime juice:  This adds a tangy, citrusy flavor to the soup, but you can substitute with lemon juice if you don’t have limes.

Curry Noodle Soup Recipe variations and add-ins

• Add Vegetables: You can add any type of vegetable to this curry noodle soup, such as mushrooms, spinach, bok choy, or green beans. 
• Add Crunch: For some added texture, top the soup with chopped peanuts or toasted sesame seeds.
• Basil: add some fresh basil to your soup.

Top tips

• Don’t Overcook the Noodles: Rice noodles can quickly become mushy and overcooked if left in liquid for too long. 

• Use Full-Fat Coconut Milk: To get a rich and creamy curry noodle soup, use full-fat coconut milk instead of light coconut milk or other milk substitutes.

• Prep Ingredients in Advance: To save time on busy weeknights!

Make ahead of instructions and storage

Make Ahead: 

To make the soup ahead of time, prepare the broth according to the recipe instructions and allow it to cool to room temperature. 

Once cooled, transfer the soup to an airtight container and store it in the fridge for up to 2 days.

When you’re ready to serve the soup, reheat it gently on the stovetop over low heat. You may need to add a little extra vegetable broth or water to thin out the broth if it has become too thick.

Storage: 

To store leftover soup, allow it to cool to room temperature before transferring it to an airtight container. Store the soup in the fridge for up to 4 days.

When reheating the soup, you may need to add a little extra vegetable broth or water to thin out the broth if it has become too thick during storage.

Curry Noodle Soup Serving suggestions 

• Add Crunchy Toppings: Sprinkle chopped peanuts, crispy fried shallots, or sliced scallions on top of the soup for added texture and flavor.

• Serve with Lime Wedges: A squeeze of fresh lime juice can brighten up the flavors of the soup and give it a tangy kick. Serve lime wedges on the side for diners to squeeze over their soup as desired.

• Side Dish: This soup can also be served as a side dish to complement a larger meal. Serve it alongside roasted vegetables, grilled tofu, or a hearty grain salad for a complete and satisfying meal.

FAQs

Can I make this soup ahead of time? 

Yes, you can make this soup ahead of time and reheat it when you’re ready to serve. 

Allow the curry noodle soup to cool to room temperature before transferring it to an airtight container and storing it in the fridge for up to 2 days. When you’re ready to serve the soup, reheat it gently on the stovetop over low heat.

Print

Click Here to Visit My YouTube Channel