Paleo Curry Noodle Soup

Cozy up with a bowl of this vibrant and nourishing Paleo Curry Noodle Soup, a wholesome twist on a classic comfort food. Bursting with bold flavors from creamy coconut milk, red curry paste, and zesty lime juice, this dairy-free and grain-free soup is packed with colorful vegetables and spiralized zucchini noodles for a nutrient-rich, paleo-friendly meal. Sautéed onions, garlic, ginger, and crunchy julienned carrots add layers of savory depth, while fresh cilantro and scallions provide a refreshing, aromatic finish. Ready in just 40 minutes, this one-pot dish is perfect for busy weeknights, offering a warming, flavorful soup without compromising on health or taste. Whether you're following a paleo diet or simply seeking a lighter, veggie-packed alternative, this soup will quickly become a household favorite.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 tablespoon, freshly grated ginger
• 1 medium, sliced red bell pepper
• 2 medium, julienned carrots
• 4 cups chicken broth
• 1 can, full-fat (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 3 medium, spiralized into noodles zucchini
• 0.5 cup, chopped fresh cilantro
• 2 sliced scallions
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger and cook for another 2 minutes until fragrant.

Step 4

Add the sliced red bell pepper and julienned carrots, and cook for an additional 3 minutes until they start to soften.

Step 5

Pour in the chicken broth and coconut milk, stirring to mix.

Step 6

Add the red curry paste, fish sauce, lime juice, salt, and pepper. Stir everything together well.

Step 7

Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.

Step 8

Add the spiralized zucchini noodles and cook for 3-5 minutes, until they are tender but still slightly crisp.

Step 9

Remove the pot from heat and stir in the chopped cilantro and sliced scallions.

Step 10

Taste and adjust the seasoning if necessary before serving.

Step 11

Ladle the soup into bowls, ensuring even distribution of noodles and vegetables.

Step 12

Garnish with additional cilantro or scallions, if desired, and serve hot.

Nutrition Facts

Serving size	(2540.3g)

Amount per serving	% Daily Value*
Calories	900.5

Total Fat 31.8g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 12274.9mg	0%
Total Carbohydrate 133.6g	0%
Dietary Fiber 15.4g	0%
Total Sugars 91.5g
Protein 27.4g	0%

Vitamin D 0IU	0%
Calcium 355.3mg	0%
Iron 7.6mg	0%
Potassium 3804.5mg	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: 30.8%

Protein: 11.8%

Carbs: 57.5%