Curry Noodle Soup
featured in One-Pot Vegan Dinners
This deliciously fragrant soup is a perfect blend of savory flavors. Tender noodles and vegetables are simmered in a fragrant curry broth, resulting in a comforting and satisfying meal that's perfect for any occasion.
Tasty Team
94% would make again
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Inspired by ohmyveggies.com
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 6 servings
- 2 tablespoons refined coconut oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 ½ tablespoons red curry paste
- 15 oz coconut milk (440 mL)
- 3 cups vegetable broth (720 mL)
- 1 tablespoon agave
- 8 oz rice noodles (225 g)
- 7 oz tofu (200 g), cubed
- 2 cups broccoli florets (300 g)
- 1 red bell pepper, thinly sliced
- 1 tablespoon lime juice
- kosher salt, to taste
- chopped fresh cilantro, for garnish
Nutrition Info
- Calories 373
- Fat 18g
- Carbs 46g
- Fiber 5g
- Sugar 8g
- Protein 8g
Estimated values based on one serving size.
Preparation
- 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 for another 2-3 minutes, until aromatic and the garlic and ginger are well-coated.
- 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 season with salt to taste.
- Garnish with cilantro and serve immediately.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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Inspired by ohmyveggies.com