This vegan coconut curry noodle soup is the perfect healthy, easy and delicious weeknight meal. It is packed with flavour and goodness, and can be on the table in just 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 red chili, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (400 ml) coconut milk
- 1 vegetable stock cube
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 red pepper, diced
- 1 tablespoon fresh basil, chopped
- 200 g rice noodles
- 1 lime, juiced
Method
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger and chili, and cook for 5 minutes until softened.
- Add the turmeric, cumin, coriander and coconut milk, and stir to combine. Add the stock cube, brown sugar and soy sauce, and bring to a simmer.
- Add the red pepper and cook for 5 minutes until tender. Add the basil and rice noodles, and cook for 3 minutes until the noodles are tender.
- Remove from the heat and stir in the lime juice. Serve hot, garnished with fresh basil.
Potential changes & improvements
There are many ways you could change or improve this recipe to suit your own taste. Some ideas include:
- Adding other vegetables, such as green beans, broccoli or kale
- Swapping the rice noodles for other noodles, such as egg noodles or udon noodles
- Using a different type of curry paste, such as green or red curry paste
- Adding some protein, such as tofu, tempeh or chickpeas
What other food it works well with
This vegan coconut curry noodle soup goes well with a variety of other dishes. Some suggestions include:
- A simple green salad
- Roasted vegetables
- Crusty bread
- steamed rice
Common Mistakes
There are a few common mistakes that people make when making this recipe. These include:
- Not using enough curry paste – be sure to use at least 1 tablespoon, or more if you like it spicy!
- Not cooking the noodles for long enough – they should be cooked until tender, but not mushy.
- Not letting the soup simmer for long enough – this will help to develop the flavours.
Nutritional Information
This vegan coconut curry noodle soup is packed with nutrients and is a good source of protein, fibre and healthy fats. It is also low in calories and fat, and is free from gluten and dairy. However, it does contain soy.
Allergens
This recipe contains the following allergens:
- Olive oil
- Onion
- Garlic
- Ginger
- Red chili
- Turmeric
- Cumin
- Coriander
- Coconut milk
- Vegetable stock cube
- Brown sugar
- Soy sauce
- Red pepper
- Basil
- Rice noodles
- Lime