Hearty Vegan Curry Noodle Soup

/ Vegan Recipes / By

If you’re on the hunt for a flavorful and comforting meal, look no further than this vegan curry noodle soup. It’s a delightful dish that brings together the rich flavors of curry, tender noodles, and fresh vegetables, all in one bowl. This vegan recipe is perfect for busy weeknights or when you’re simply craving something satisfying and wholesome.

Imagine slurping up silky noodles bathed in a fragrant, creamy coconut curry broth. Each spoonful is a warm embrace, making it not just a meal but an experience. Plus, it’s incredibly easy to whip up, so you’ll find yourself reaching for this recipe time and again.

The Ultimate Vegan Curry Noodle Soup Recipe

A hearty bowl of vegan curry noodle soup with colorful noodles, vegetables, and coconut broth, garnished with cilantro and lime.

This vegan curry noodle soup is bursting with vibrant flavors from the spices and fresh ingredients. The creamy coconut milk balances the heat from the curry paste, while the crunchy vegetables and soft noodles create a delightful texture that will leave you coming back for more.

Ingredients

  • 200g rice noodles
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 400ml coconut milk
  • 4 cups vegetable broth
  • 1 cup bell peppers, sliced
  • 1 cup spinach or kale
  • 2 tablespoons soy sauce or tamari
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Cook the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
  2. Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and translucent.
  3. Add Curry Paste: Stir in the red curry paste and cook for another minute to release the flavors.
  4. Combine Broth and Coconut Milk: Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
  5. Add Vegetables: Stir in the sliced bell peppers and cook for about 5 minutes until tender. Add spinach or kale, allowing it to wilt.
  6. Mix in Noodles: Add the cooked rice noodles to the pot and stir to combine. Season with soy sauce, salt, and pepper to taste.
  7. Serve: Ladle the soup into bowls, garnish with fresh cilantro and a squeeze of lime juice, and enjoy your hearty vegan curry noodle soup.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 300kcal
  • Fat: 15g
  • Protein: 6g
  • Carbohydrates: 40g