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.
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.
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).
Heat coconut oil in a large saucepan until melted, then add shallots, garlic, and ginger and quickly stir until fragrant.
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.
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.
Serve topped with rice noodles, extra cilantro or green onions, and a squeeze of lime.
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
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).
Heat coconut oil in a large saucepan until melted, then add shallots, garlic, and ginger and quickly stir until fragrant.
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.
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.
Serve topped with rice noodles, extra cilantro or green onions, and a squeeze of lime.
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