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Vegetable Curry Noodle Soup



  • 1 Tbsp coconut oil⁣
  • 3 cloves garlic, minced⁣
  • 1 Tbsp ginger, minced⁣
  • 1/3 cup of diced white onion⁣
  • 2 ½ Tbsp red curry paste⁣
  • 30 oz coconut milk (2 cans)⁣
  • 1 cup vegetable broth⁣
  • 8 oz rice noodles⁣
  • 2 cups broccoli florets⁣
  • 1 red bell pepper, thinly sliced⁣
  • 12 carrots (depending on size), chopped⁣
  • 1 cup of frozen green beans⁣
  • 1/2 Tbsp lime juice⁣
  • sea salt, to taste⁣
  • fresh cilantro, to serve⁣


  1. In a soup pot, heat coconut oil on medium and saute your onions, garlic, and ginger until onions are translucent. ⁣
  2. Add your red curry paste and your coconut milk and stir until combined.⁣
  3. Add your carrots and bell peppers, your vegetable broth and your lime juice. Bring to a boil then reduce to a simmer (med-low) and cook for 15 mins.⁣
  4. In a separate pot, cook your rice noodles according to package instructions.⁣
  5. In your soup pot, add your broccoli and frozen green beans and continue to cook on med-low until broccoli is tender (approx 10 mins).⁣
  6. 6. Ladel your soup into a large bowl, add your noodles and garnish with a pinch of sea salt and fresh cilantro.⁣


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