Curry Noodle Soup

Curry Noodle Soup is a rich and aromatic dish that combines silky noodles with a creamy, spiced curry broth. Infused with coconut milk, garlic, ginger, and bold curry flavors, this soup is both comforting and energizing. Loaded with veggies and your choice of protein, it’s a satisfying meal that brings a delicious blend of warmth, spice, and texture to every bowl.

Ingredients

• Rice noodles, 8 oz
• Vegetable oil, one tbsp
• Onion, one, chopped
• Garlic, two cloves, minced
• Curry powder, one tbsp
• Ground turmeric, one tsp
• Vegetable broth, four cups
• Coconut milk, 14 oz
• Soy sauce, one tbsp
• Brown sugar, one tbsp
• Red bell pepper, one, thinly sliced
• Kale or spinach, one cup, chopped
• Lime, one, cut into wedges

Directions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
4. Add the curry powder and ground turmeric, and cook for another minute, stirring constantly.
5. Pour in the vegetable broth, coconut milk, soy sauce, and brown sugar. Bring to a simmer.
6. Add the sliced red bell pepper and chopped kale or spinach. Simmer for 5-10 minutes, until the vegetables are tender.
7. Divide the cooked rice noodles among four serving bowls.
8. Ladle the soup over the noodles.