Curry Coconut Noodle Soup
The most delicious Curry Coconut Noodle Soup loaded with rice noodles, tons of delicious curry and creamy coconut milk
Servings: 4 people
Ingredients
- 1 tablespoons coconut oil
- 1 yellow onion thinly sliced
- 6 garlic cloves chopped
- 3 tablespoons fresh ginger minced
- 2 tablespoons red curry paste
- 1 tablespoons curry powder
- 5 cups vegetable broth
- 3 cups coconut milk
- 6.75 ounces of rice noodles
Garnish:
- Limes
- Fresh cilantro
- Basil
- Fresno chili’s thinly sliced
- Green onions
Instructions
- Heat the coconut oil in a large skillet over medium high heat. Add the onion and saute for 5 minutes until translucent. Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant.
- Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a boil. Turn off from the heat, and add the noodles into the boiling broth and let the noodles cook. Once the noodles are cooked, season with salt and lime juice and serve as needed.
- Garnish with fresh cilantro, basil, red chili’s and green onions.
Notes
This is the perfect vegan recipe! If you aren't vegan/vegetarian, feel free to use any other type of broth you have on hand.
Nutrition
Calories: 587kcal | Carbohydrates: 55g | Protein: 6g | Fat: 41g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1288mg | Potassium: 490mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1823IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 7mg