Curry Noodle Soup

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Appetizers, Main Course, Side Dishes, Soups
Cuisine Indian
Servings 4 Servings


  • Stove


  • 6 oz noodles no bleached flour, thin
  • 2 tbsp olive oil extra virgin
  • 3 tbsp red curry paste
  • 3 cups vegetable broth ***Click on the Vegetable Broth recipe link
  • 14 oz coconut milk no sugar added
  • 1 1/2 cups broccoli florets
  • 1 cup green beans fresh, end trimmed, 3 part cut
  • 1 cup carrots peeled, sliced
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp lime juice fresh squeezed
  • 16 cherry tomatoes halved
  • 2 tbsp cilantro chopped


  • Cook the noodles as directed on the package minus 3 minutes from cook time. Drain and and rinse with cold water to stop the cooking progress. Set to the side.
  • In a large sauce pan, heat the oil over medium heat. Add the curry paste and cook until darkened in color and fragrant; about 5 minutes. If paste starts to stick to the bottom of the pot add a few splashes of vegetable broth to loosen.
  • Stir in the stock, coconut milk, green beans, carrots, noodles and broccoli. Increase the heat to a boil, then lower to a simmer. Simmer until vegetables are tender then mix in the soy sauce and lime juice. Remove from heat.
  • Divide equally into 4 bowls and top with chopped cilantro. Enjoy!

My Notes

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