Curried Coconut Vegetable Noodle Soup Recipes

15-MINUTE COCONUT CURRY NOODLE SOUP

15-Minute Coconut Curry Noodle Soup image

This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!

Provided by Sarah

Time 15m

Number Of Ingredients 11

Ingredients

2 tablespoons oil
3 garlic cloves ((chopped))
1 tablespoon fresh ginger ((grated))
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs ((225g, sliced))
4 cups chicken broth ((950 ml))
1 cup water ((235 ml))
2 tablespoons fish sauce
2/3 cup coconut milk ((160 ml))
6 oz. dried rice vermicelli noodles ((170g))
lime wedges, sliced red onion, red chilis, cilantro, scallions ((to garnish))

Steps:

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Nutrition Facts : Calories 634 kcal, Carbohydrate 57 g, Protein 23 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 1210 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES

Thai-Inspired Coconut Curry Soup With Vegetables image

There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.

Provided by Ali Slagle

Categories dinner, quick, weekday, soups and stews, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

5 ounces rice vermicelli noodles
1 tablespoon coconut oil
1 cup chopped sweet potato, carrots, parsnips, cauliflower or winter squash
1 (2-inch) piece ginger, finely grated (no need to peel)
4 garlic cloves, finely grated
3 tablespoons Thai red curry paste
Kosher salt and black pepper
1 (14-ounce) can full-fat coconut milk
1 cup chopped snow peas, bok choy, snap or frozen peas, edamame or green beans
1 lime
Cilantro or basil leaves, for serving

Steps:

Cook the noodles according to package directions. Drain, rinse and set aside.
While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.

CURRY NOODLE SOUP RECIPE BY TASTY

Curry Noodle Soup Recipe by Tasty image

Here's what you need: refined coconut oil, garlic, ginger, red curry paste, coconut milk, vegetable broth, agave, rice noodle, tofu, broccoli floret, red bell pepper, lime juice, salt, fresh cilantro

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons refined coconut oil
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoons red curry paste
15 oz coconut milk, 1 can
3 cups vegetable broth
1 tablespoon agave
8 oz rice noodle
7 oz tofu, cubed
2 cups broccoli floret
1 red bell pepper, thinly sliced
1 tablespoon lime juice
salt, to taste
fresh cilantro, to serve

Steps:

In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
Add the red curry paste and cook another 2-3 minutes.
Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
Stir in the lime juice and add salt to taste.
Garnish with cilantro and serve immediately.
Enjoy!

Nutrition Facts : Calories 782 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 3 grams, Protein 8 grams, Sugar 12 grams

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