Home > Recipes > Chunky Yellow Curry Vegetable Noodle Soup
  • Dairy Free
  • Nut Free
  • Vegan
  • Vegetarian

Chunky Yellow Curry Vegetable Noodle Soup

This Yellow Curry Vegetable Noodle Soup makes a great weeknight meal. With a rich, delicious broth, fresh vegetables, and tons of flavor from the spices and herbs, it’ll become a fast favorite in your home.


Let’s get one thing straight. Soup is not always an appetizer. Soup in my home is often the main dish. I love adding lots of hearty vegetables, protein, and something creamy to add substance. This yellow curry vegetable noodle soup most certainly holds its own. All you need is some crunchy bread on the side and you’ve got an entire meal.

It’s healthy.

It’s fulfilling.

And it’s incredibly flavorful.

And if you’re scared that the kiddos in your house might not enjoy this soup, think again. This bowl of deliciousness has white rice noodles in it. I think just the word “noodles” gets my kids excited.

Every single ingredient in this dish plays a vital role. Everything adds either texture, flavor, or both.

Chunky Yellow Curry Vegetable Noodle Soup

So you’re probably wondering, what gives this soup its creaminess?

Coconut milk. I add an entire can of it. The coconut flavor isn’t overwhelming by any means. It adds just the right amount of nuttiness. But the texture is where it shines. Adding coconut milk really takes a watered-down soup to the next level. It brings out creaminess and substance.

What about protein?

Here’s the fun thing about this soup. You can customize it however you’d like. Feel free to use whichever vegetables you have at home. And pick a protein you know your family loves. I’ve added tofu for this soup. But I’m sure chicken or even shrimp would taste great here.
Chunky Yellow Curry Vegetable Noodle Soup
Feel free to play around with this recipe and use the vegetables and protein you like most.

Some more great recipes to enjoy:

Beet and Arugula Salad with Pumpkin Seeds and Feta is a fresh and tasty salad to make anytime.

Easy Lasagna Rolls with Spinach and Ricotta is a fun twist on traditional lasagna!


Chunky Yellow Curry Vegetable Noodle Soup

Chunky yellow curry soup with a load full of vegetables, tofu, rice noodles, and flavors of lemongrass, garlic, and curry. It's a bright, nutritious soup packed with lots of healthy ingredients.
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Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Soup
Allergy: Dairy Free, Nut Free, Vegan, Vegetarian
Total Time: 35 minutes
Calories: 638kcal



  • 1 package white rice noodles
  • 2 Tbsp coconut oil
  • 2 medium-sized shallots, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp ginger, grated
  • 2 Tbsp yellow curry paste
  • 1 Tbsp lemongrass paste
  • 1 Tbsp fish sauce
  • 1 can coconut milk
  • 5 cups vegetable broth, or chicken broth
  • 1 medium-sized sweet potato, peeld & cubed
  • 1 lb tofu, cut into bite-sized cubes
  • 1-2 medium-sized carrots, sliced into rounds
  • 1-2 cups snap peas, sliced
  • 1 medium-sized zucchini, or yellow summer squash, cut into cubes
  • 1 green onion, sliced
  • ½ cup cilantro, chopped
  • 1 lime, cut into quarters


  • Cook rice noodles according to directions, drain and rinse and set aside. If you toss the cooled noodles with a dash of any liquid oil it will prevent them from sticking together (I prefer avocado or sesame oil).
    1 package white rice noodles
  • Heat coconut oil in a large saucepan until melted, then add shallots, garlic, and ginger and quickly stir until fragrant.
    2 Tbsp coconut oil, 2 medium-sized shallots,, 3 cloves garlic,, 1 Tbsp ginger,
  • Next stir in yellow curry paste, lemongrass paste, fish sauce, coconut milk, coconut palm sugar, and broth and bring to a boil then reduce to simmer.
    2 Tbsp yellow curry paste, 1 Tbsp lemongrass paste, 1 Tbsp fish sauce, 1 can coconut milk, 5 cups vegetable broth,
  • Add carrots and sweet potatoes and simmer until soft, about 10 minutes.
    1-2 medium-sized carrots,, 1 medium-sized sweet potato,
  • Add tofu, sliced snap peas, and zucchini and simmer for another 3 minutes or so until they are bright green. Stir in chopped cilantro and green onion.
    1 lb tofu,, 1-2 cups snap peas,, 1 medium-sized zucchini,, ½ cup cilantro,, 1 green onion,
  • Serve topped with rice noodles, extra cilantro or green onions, and a squeeze of lime.
    1 lime,


Calories: 638kcal | Carbohydrates: 100g | Protein: 21g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1129mg | Potassium: 506mg | Fiber: 8g | Sugar: 13g | Vitamin A: 8606IU | Vitamin C: 37mg | Calcium: 202mg | Iron: 8mg
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