Curry Noodle Soup

Dive into a bowl of comforting, aromatic delight with this Curry Noodle Soup recipe—a vibrant fusion of bold red curry paste, creamy coconut milk, and a medley of fresh vegetables. Perfect for a quick weeknight dinner, this dish features tender rice noodles swimming in a rich, tangy broth infused with garlic, ginger, and just a hint of sweetness from brown sugar. Packed with colorful julienned carrots, crisp bell peppers, and wilted baby spinach, it’s as visually stunning as it is delicious. Finished with a splash of lime juice and garnished with fresh cilantro, bean sprouts, and green onions, this Thai-inspired soup offers layers of flavor in every spoonful. Ready in just 45 minutes, it’s a warm and satisfying meal that’s sure to brighten up any table!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 3 tablespoons red curry paste
• 13.5 ounces coconut milk
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 8 ounces rice noodles
• 1 medium carrot, julienned
• 1 medium red bell pepper, sliced
• 2 cups baby spinach
• 1 lime, juiced
• 0.5 cup fresh cilantro, chopped
• 3 green onions, sliced
• 1 cup bean sprouts
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes.

Step 2

Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.

Step 3

Stir in the red curry paste and cook for 1 minute while stirring constantly to blend the flavors.

Step 4

Pour in the coconut milk and chicken broth. Stir well to combine with the curry paste mixture.

Step 5

Add soy sauce and brown sugar to the pot, stirring until the sugar dissolves.

Step 6

Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.

Step 7

While the soup is simmering, soak the rice noodles in hot water according to package instructions until they are tender. Drain and set aside.

Step 8

Add the julienned carrot and sliced red bell pepper to the pot and simmer for an additional 5 minutes, until the vegetables are just tender.

Step 9

Stir in the baby spinach and allow it to wilt into the soup.

Step 10

Add the drained rice noodles to the pot and stir to combine.

Step 11

Remove the pot from heat and stir in the lime juice. Season the soup with salt and black pepper to taste.

Step 12

Ladle the curry noodle soup into bowls and garnish with fresh cilantro, sliced green onions, and bean sprouts as desired.

Step 13

Serve hot and enjoy the flavorful, comforting curry noodle soup.

Nutrition Facts

Serving size	(2400.8g)

Amount per serving	% Daily Value*
Calories	997.9

Total Fat 30.6g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 7401.1mg	0%
Total Carbohydrate 160.3g	0%
Dietary Fiber 19.2g	0%
Total Sugars 60.4g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 392.1mg	0%
Iron 12.2mg	0%
Potassium 2728.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 12.6%

Carbs: 61.2%