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Chunky Yellow Curry Vegetable Noodle Soup

Contents

  • Introduction
  • Step-by-Step
  • Ingredients
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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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.

Chunky Yellow Curry Vegetable Noodle Soup

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.

Steps

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).

Chunky Yellow Curry Vegetable Noodle Soup

Heat coconut oil in a large saucepan until melted, then add shallots, garlic, and ginger and quickly stir until fragrant.

Chunky Yellow Curry Vegetable Noodle Soup

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.

Add carrots and sweet potatoes and simmer until soft, about 10 minutes.

Chunky Yellow Curry Vegetable Noodle Soup

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.

Chunky Yellow Curry Vegetable Noodle Soup

Serve topped with rice noodles, extra cilantro or green onions, and a squeeze of lime.

Chunky Yellow Curry Vegetable Noodle Soup

Ingredients 3 Ingredients

Garlic Ingredient
Garlic
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Coconut Milk Ingredient
Coconut Milk
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ingredients: vegetable broth
Vegetable Broth
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Chunky Yellow Curry Vegetable Noodle Soup Yum

6 Servings
+—
638 Calories
Time to cook: 35 mins
0 Reviews
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Ingredients

  • 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

Instructions

1

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).

Chunky Yellow Curry Vegetable Noodle Soup

2

Heat coconut oil in a large saucepan until melted, then add shallots, garlic, and ginger and quickly stir until fragrant.

Chunky Yellow Curry Vegetable Noodle Soup

3

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.

4

Add carrots and sweet potatoes and simmer until soft, about 10 minutes.

Chunky Yellow Curry Vegetable Noodle Soup

5

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.

Chunky Yellow Curry Vegetable Noodle Soup

6

Serve topped with rice noodles, extra cilantro or green onions, and a squeeze of lime.

Chunky Yellow Curry Vegetable Noodle Soup

Equipment Used

Ladle
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Cutting Board
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strainer set equipment
Strainer Set
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Garlic Press
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Nutrition Facts
Chunky Yellow Curry Vegetable Noodle Soup
Amount Per Serving
Calories 638 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 16g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1129mg49%
Potassium 506mg14%
Carbohydrates 100g33%
Fiber 8g33%
Sugar 13g14%
Protein 21g42%
Vitamin A 8606IU172%
Vitamin C 37mg45%
Calcium 202mg20%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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