Vegetable Curry Noodle Soup

"Getting up close and personal with a big bowl of Vegetable Curry Noodle Soup. ? ⁣ There is just something about eating noodles that always makes everything better, do you agree? ? #coconutkate"
-- @coconut.kate

Recipe Intro From coconut.kate

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If noodles can't fix it, nothing can! This brothy bowl of noodles is the answer to your winter dinner dilemma. A heavy hand of coconut milk adds a rich, velvety texture and a ton of veggies brighten up the whole dish.

Craving more curry? Click here to watch us make our Thai Style Green Curry with Chicken and Noodles!

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  • Recipe Card
Prep time 5mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/3 cup diced white onion
  • 2 1/2 tablespoons red curry paste
  • 2 (15 ounce) cans coconut milk
  • 1 cup vegetable broth
  • 8 ounces rice noodles
  • 2 cups broccoli florets
  • 1 red bell pepper, finely diced
  • 1-2 carrots, chopped
  • 1 cup frozen green beans
  • 1 1/2 teaspoons lime juice
  • Sea salt, to taste
  • Cilantro, fresh, for serving


  • Step 1

    In a soup pot heat coconut oil on medium and sauté your onions, garlic and ginger until onions are translucent. ⁣

  • Step 2

    Add your red curry paste and your coconut milk and stir until combined.⁣

  • Step 3

    Add your carrots and bell peppers, your vegetable broth and your lime juice. Bring to a boil then reduce to a simmer (medium-low) and cook for 15 minutes.⁣

  • Step 4

    In a separate pasta pot cook your rice noodles according to package instructions.⁣

  • Step 5

    In your soup pot add your broccoli and frozen green beans and continue to cook on med-low until broccoli is tender (approximately 10 minutes).⁣

  • Step 6

    Ladle your soup into a large bowl, add your noodles and garnish with a pinch of sea salt and fresh cilantro.⁣