Vegan Curry Noodle Soup

Transform your dinner routine with this comforting and flavorful Vegan Curry Noodle Soup, a plant-based twist on the classic Southeast Asian-inspired dish. Bursting with aromatic spices, creamy coconut milk, and hearty vegetables like broccoli, carrots, and red bell pepper, this soup delivers bold flavors in every spoonful. Tender rice noodles soak up the rich, red curry-infused broth, while a squeeze of lime juice and a hint of soy sauce add a bright, umami finish. Ready in just 40 minutes, this wholesome meal is perfect for chilly nights or when you're craving a nourishing bowl of warmth. Garnished with fresh cilantro and optional chili flakes for a touch of heat, this vegan noodle soup is both healthy and irresistibly tasty. Perfect for meal prepping or serving to guests, it's a satisfying and dairy-free option everyone will love!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 teaspoon ginger, grated
• 2 tablespoon red curry paste
• 4 cups vegetable broth
• 1 can (13.5 oz) canned coconut milk (full-fat)
• 1 medium carrot, thinly sliced
• 1 medium red bell pepper, sliced
• 2 cups broccoli florets
• 2 cups baby spinach
• 8 ounces rice noodles or rice vermicelli
• 1 lime, juiced
• 2 tablespoon soy sauce or tamari
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red chili flakes (optional)

Directions

Step 1

Heat the vegetable 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; sauté for another 2 minutes until fragrant.

Step 4

Add the red curry paste and sauté for 1 more minute to release its flavors.

Step 5

Pour in the vegetable broth and bring to a simmer.

Step 6

Add the coconut milk, carrots, red bell pepper, and broccoli florets, and let the soup simmer for 10 minutes, until the vegetables are tender.

Step 7

While the soup simmers, prepare the rice noodles according to the package instructions, then drain and set aside.

Step 8

Once the vegetables are tender, add the spinach to the pot and stir until wilted.

Step 9

Add the cooked rice noodles, lime juice, and soy sauce to the pot, stirring to combine.

Step 10

Season the soup with salt, black pepper, and optional red chili flakes, adjusting to taste.

Step 11

Ladle the soup into bowls and garnish with fresh cilantro.

Step 12

Serve hot and enjoy your wholesome Vegan Curry Noodle Soup.

Nutrition Facts

Serving size	(2474.9g)

Amount per serving	% Daily Value*
Calories	2078.0

Total Fat 117.8g	0%
Saturated Fat 84.3g	0%
Polyunsaturated Fat 11.3g
Cholesterol 0mg	0%
Sodium 7480.8mg	0%
Total Carbohydrate 241.3g	0%
Dietary Fiber 42.2g	0%
Total Sugars 44.6g
Protein 50.0g	0%

Vitamin D 0IU	0%
Calcium 550.8mg	0%
Iron 28.7mg	0%
Potassium 4232.4mg	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: 47.6%

Protein: 9.0%

Carbs: 43.4%