A delicious, easy-to-make Vegetable Curry Soup with Noodles, Coconut Milk & Potatoes! The best bit? It’s healthy, creamy and on the table in under 30 minutes.
Imagine if you could make a delicious, easy to make soup with any ingredients you had available in the kitchen.
Or even better – if that exact same recipe was healthy and “soup for the soul.”
Luckily, I have you covered!
I’ve been so excited to share with you this healthy recipe – my Vegetable Coconut Curry Soup with Noodles. Not only is this recipe a quick and easy soup that’s delicious, but it’s also the epitome of comfort.
Personally, I couldn’t think of a better time than to sip on a bowl of soup for dinner on a cold winter’s evening. It’s like sipping on a warm hug.
With COVID-19 invading every moment of our lives, we all need a little comfort. A hug and reassurance that everything will work out okay. This recipe was created precisely for those moments – where we’re tired and in need of a cozy recipe to get us through. Everybody I speak to has been impacted in one way or another. A lost job, a cancelled holiday, a wedding, or worse. During difficult times, some people reach to food in search of comfort like a cookie or hearty casserole. Some people even find the process of cooking therapeutic.
So, this recipe was created from all of those moments. To provide comfort in the only way I know how – by preparing a bowl of warming soup.
Using simple ingredients scattered around the kitchen, you can prepare this soothing soup with any ingredients you have on hand. Although I use my Balinese Curry Paste recipe, a traditional Thai Curry Paste also works perfectly. Rice noodles, coconut milk and an abundant of nourishing root vegetables makes this dish filling as well as absolutely delicious.
This soup’s simplicity and moreish flavours transforms this recipe into a routine meal that we’ve come to love in our kitchen.
I hope you love it as much as we do! 🙂
Coconut Curry Soup Tips & FAQ!
Curry Soup is easy to prepare at home with any items you have available in the pantry. I empower you to experiment with your favourite curry paste, aromatics and fresh veggies to make the recipe your own!
First you need a Curry Soup base. For a flavourful broth, use 3 tablespoons of your favourite curry paste. Thai green, Thai red or even a Balinese Yellow Curry Paste works perfectly.
Secondly, collect your favourite aromatics like onions, garlic, ginger, lemongrass, kaffir lime leaves, coriander, chilli paste or soy sauce.
Third, find 2 – 3 of your favourite vegetables such as cauliflower, broccoli, carrot, asparagus, potatoes, tofu, sugar snap peas, lentils or even chickpeas.
The important part is to mix and match the ingredients to suit your personal tastes and to enjoy the process of creating something that will nourish your body as well as your soul.
The spiciness in curry soup is dependent of the curry paste or the amount of chilli used.
You can vary the soup’s spiciness to suit your personal taste by either adding or removing the amount of chilli used.
Even though Coconut Curry Soup can be easily prepared in under 30 minutes, it’s also easily frozen making it perfect for an easy meal-prep dinner.
To ensure good food-safety, freeze your Coconut Curry Soup for no longer than 2- 3 months.
To ensure your defrosted soup is as delicious as the day it was made, do not freeze the noodles as it can soak up all the broth and become soggy.
Other tips can also be found on the Eating Well Website.
Coconut Milk is known to contain fermentable carbohydrates that can cause stomach upsets for people who have irritable bowel syndrome. Whether you have a sensitive stomach or simply don’t have any coconut milk available, I have you covered.
My usual “go to” alternative to coconut milk is to use an organic unsweetened soy-milk where you swap the coconut milk for soy using a 1:1 ratio. For the delicious coconut flavour I cook with either a small amount of coconut oil or I include some coconut extract.
The Healthline Website also have some great coconut milk substitutions I suggest you check out.
Coconut Curry Soup with Potato & Rice Noodles
Coconut Curry Soup Ingredients
- 1 tbsp extra virgin olive oil
- 3-4 tbsp curry paste of choice*
- 1 tbsp ginger grated
- 1 medium carrot peeled & cubed
- 2 medium potatoes peeled & cubed
- 4 cups (1 litre) vegetable stock or filtered water
- 400ml low-fat coconut milk*
- 1 kaffir lime leaf* (optional)
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 150g snow peas
- 250g flat rice noodles cooked as per packet instructions
- fresh herbs (coriander, basil, chives or scallions)
- fresh chilli or flakes (optional)
How To Make Curry Soup (Step-by-Step Instructions)
- In a large pot, heat the extra virgin olive oil over a medium-heat. Add the curry paste and ginger, cooking for a few minutes until fragrant.
- Add the cubed carrot and potatoes and cook for 2 minutes. Add 4 cups of vegetable stock or filtered water, coconut milk and the kaffir lime leaf. Bring to the boil, reduce the heat and simmer for approximately 10 minutes, or until the vegetables are el dente.
- Stir through the soy sauce and brown sugar and season to taste. Add the snow peas and simmer for approximately 2 minutes until they become bright green. Remove from the heat.
- To serve, divide the rice noodles among 4 bowls and laddle over the curry soup broth and vegetables. Serve with your favourite fresh herbs and chilli. Bon appétit 🙂
Nutrition: The information shown is an estimate provided by an online nutrition calculator. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
Now It’s Your Turn
I hope you enjoyed this Easy Coconut Curry Soup Recipe!
I’ve recently been ranked as one of the Top 100 Plant-Based Blogs on the Feedspot Website! Be sure to check it out!
Now I want to hear from you – What Curry Paste are you most excited to try for this soup recipe? Thai red, Thai green or Balinese Yellow?
Let me know by leaving me a quick comment below 🙂