Sugar-Free Curry Noodle Soup

Dive into a warm, vibrant bowl of Sugar-Free Curry Noodle Soup, a wholesome and guilt-free twist on a beloved comfort food. Brimming with tender rice noodles, nutrient-packed broccoli, snow peas, and strips of red bell pepper and carrot, this soup is infused with the earthy flavors of curry powder, turmeric, and fresh ginger. Creamy unsweetened coconut milk and a touch of low-sodium soy sauce create a rich, satisfying base, while a squeeze of fresh lime and a sprinkle of cilantro add a zesty, herbaceous finish. Completely free of added sugars, this one-pot recipe is ready in just 40 minutes and makes for a nourishing, vegan-friendly meal that’s perfect for weeknights. Whether you’re seeking a hearty dinner or a customizable option for meal prep, this curry noodle soup delivers bold flavors, vibrant colors, and wholesome ingredients in every spoonful.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 1 tablespoon Coconut oil
• 1 medium Yellow onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 1 large Red bell pepper
• 1 large Carrot
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 400 ml Unsweetened coconut milk
• 500 ml Vegetable broth
• 150 grams Broccoli florets
• 100 grams Snow peas
• 2 tablespoons Soy sauce (low-sodium)
• 1 Lime
• 2 tablespoons Fresh cilantro leaves

Directions

Step 1

Prepare the rice noodles according to package instructions. Once cooked, drain them and set aside.

Step 2

In a large pot, heat the coconut oil over medium heat.

Step 3

Dice the onion, mince the garlic, and grate the ginger, then add them to the pot. Sauté until the onion becomes translucent, about 5 minutes.

Step 4

Slice the red bell pepper and carrot into thin strips. Add them to the pot and continue to sauté for another 3 minutes.

Step 5

Sprinkle the curry powder and ground turmeric over the vegetables and stir to coat evenly.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Add the broccoli florets and snow peas to the pot and cook for about 5 minutes, until the vegetables are tender-crisp.

Step 8

Stir in the soy sauce and adjust seasoning to taste. If necessary, add a bit more soy sauce or a pinch of salt.

Step 9

Add the cooked rice noodles to the soup and gently stir to combine. Allow to heat through for 2-3 minutes.

Step 10

Squeeze the juice of the lime into the soup and stir.

Step 11

Serve the soup into bowls and garnish with fresh cilantro leaves. Enjoy your sugar-free curry noodle soup!

Nutrition Facts

Serving size	(1862.9g)

Amount per serving	% Daily Value*
Calories	870.9

Total Fat 26.9g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 6947.1mg	0%
Total Carbohydrate 138.0g	0%
Dietary Fiber 24.7g	0%
Total Sugars 28.7g
Protein 27.6g	0%

Vitamin D 0IU	0%
Calcium 1077.8mg	0%
Iron 21.1mg	0%
Potassium 2257.7mg	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: 26.8%

Protein: 12.2%

Carbs: 61.0%