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Curry Noodle Soup

This deliciously fragrant soup is a perfect blend of savory flavors. Tender noodles and vegetables are simmered in a fragrant curry broth, resulting in a comforting and satisfying meal that's perfect for any occasion.

Tasty Team
94% would make again

Under 30 minutes

Curry Noodle Soup

Inspired by ohmyveggies.com

Under 30 minutes

Ingredients

for 6 servings

  • 2 tablespoons refined coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 ½ tablespoons red curry paste
  • 15 oz coconut milk (440 mL)
  • 3 cups vegetable broth (720 mL)
  • 1 tablespoon agave
  • 8 oz rice noodles (225 g)
  • 7 oz tofu (200 g), cubed
  • 2 cups broccoli florets (300 g)
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon lime juice
  • kosher salt, to taste
  • chopped fresh cilantro, for garnish

Nutrition Info

  • Calories 762
  • Fat 49g
  • Carbs 67g
  • Fiber 3g
  • Sugar 15g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
  2. Add the red curry paste and cook for another 2-3 minutes, until aromatic and the garlic and ginger are well-coated.
  3. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
  4. Once boiling, add the agave and rice noodles and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
  5. Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
  6. Stir in the lime juice and season with salt to taste.
  7. Garnish with cilantro and serve immediately.
  8. Enjoy!
  9. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Curry Noodle Soup

Inspired by ohmyveggies.com