Curry Noodle Soup


An appetizer you should try out.

Curry Noodle Soup

Dish onSea
Course Appetizer
Servings 6


  • 2 tablespoons refined coconut oil

  • 3 cloves garlic, minced

  • 1 tablespoon ginger, minced

  •  tablespoons red curry paste

  • oz coconut milk (440 mL), 1 can

  • 3  cups vegetable broth (720 mL)

  • 1  tablespoon agave

  • 8 oz rice noodle (225 g)

  • 7 oz tofu (200 g), cubed

  • 2 cups broccoli floret (300 g)

  • 1 red bell pepper, thinly sliced

  • 1 tablespoon lime juice

  • salt, to taste

  • fresh cilantro, to serve


  • 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.

  • Add the red curry paste and cook another 2-3 minutes.

  • Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.

  • Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.

  • 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.

  • Stir in the lime juice and add salt to taste.

  • Garnish with cilantro and serve immediately.

  • Enjoy!


  • Keep some for me to taste.....

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