Description
A flavorful curry coconut noodle soup that warms you up.
Ingredients
Scale
- 200g rice noodles
- 1 can coconut milk
- 2 tablespoons curry paste
- 4 cups vegetable broth
- 1 cup chopped vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions.
- In a pot, heat the vegetable broth over medium heat.
- Add the curry paste and stir until combined.
- Pour in the coconut milk and bring to a simmer.
- Add the chopped vegetables and cook until tender.
- Stir in the soy sauce and lime juice.
- Serve the soup over the cooked noodles and garnish with cilantro.
Notes
- Adjust spice level by adding more curry paste.
- Use any vegetables you like.
- This soup can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: curry coconut noodle soup, vegan soup, coconut milk soup