This is the kind of recipe I turn to when I need a super cozy, comforting dinner but I don’t want to wait hours for a slow braised dish. This coconut curry noodle soup is made with pantry staples and is versatile enough to add pretty much anything you have in the fridge or freezer to it.
Ingredients Needed
Oil. I used avocado oil but any oil will work. Onion. Fresh garlic cloves. Fresh ginger. Spices: turmeric, garam masala, chilli powder and ground cardamom. You can substitute with a good curry powder of your choice. Chicken broth/chicken stock. Feel free to use vegetable stock if preferred. Coconut cream. I love the creaminess coconut cream adds but coconut milk can be used as well. Lemon juice. Lime juice can be substituted. Noodles. I used egg noodles but instant ramen noodles, udon noodles or rice noodles can all be used too. Salt, to taste. To serve: I love topping the soup with plenty of fresh herbs. Fresh cilantro/coriander, basil/thai basil and finely chopped red chillies. Optional: this soup is a great way to use up vegetables or protein you have in the fridge or freezer. Veggies like bell peppers, corn, broccoli, cauliflower, sweet potato, bok choy, mushrooms or sugar snap peas can all be added. Chicken, shrimp/prawns or tofu are good options if you want to add protein.
How To Make Curry Noodle Soup
Can I Make This Ahead?
Yes, this soup is a great meal to prepare in advance. I like to make the soup base and freeze for up to 3 months or keep in an an airtight container in the refrigerator for up to 4 days then reheat and add the noodles to cook.
Noodle Soup Recipes
