"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"
Vegetable Curry Noodle Soup
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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
ingredients
- 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
Method
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.