Veggie Coconut Noodle Soup
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This Veggie Coconut Noodle Soup is perfect when you are craving instant noodles but want something healthier and homemade!
Cozy and comforting is the name of the game today. This Veggie Coconut Noodle Soup is like instant noodles taken to a whole other level. You get clean, fresh ingredients with all of the cozy soup vibes you could ask for. Ready in 30 minutes and totally slurp-worthy!
Step One: Prep the Soup
The base of this soup is super flavorful! A lot of that flavor comes from garlic, ginger and red curry paste. Which is PACKED with flavor. The red curry paste isn’t super spicy, especially once it is mixed with coconut milk. But if you are super sensitive to spice, you can always use less curry paste.
Heat some neutral oil in a stock pot over medium heat. Add minced garlic, ginger, turmeric & pepper. Cook down for 1 minute, stirring frequently. Add the red curry paste and mix in for 1 minute. This will already smell amazing!
Add some sliced onion, jalapeño & bell peppers and toss until coated. Cook for 2-3 minutes, or until the veggies start to get tender. Pour in the broth, coconut milk & soy sauce. Bring to a boil, partially cover, lower the heat and simmer for 10-15 minutes.
Step Two: Noods!
The next step is all about noodles. When it comes to the noodles, I like to buy ramen packets and just toss the seasoning packet. That way your noodles are pre-measured. Keeps things easy.
If you are going to eat all of the ramen in one sitting, then you can just cook the noodles in the broth. But, if you plan to have leftovers, then I would cook them separately.
Add some lime juice to the pot and taste the broth. If it is too concentrated, you can add some more water. Bring the broth to a boil again and add the ramen noodles. Boil until the noodles are cooked through. Add some chopped cilantro & sesame oil to finish it off.
Step Three: Serve
And now you are ready to eat! Ladle the noodles, veggies and broth into bowls. If you have any cilantro leftover you can add it on top. And be sure to have some lime wedges on the side.
If you love spice, you can also add some sriracha or chili oil!
This noodle soup is sooooooo cozy! You are never going to want to eat instant noodles ever again!
Tips & Tricks
The cilantro isn’t necessary, but compliments the coconut milk & curry flavors! You could also use green onions!
You can switch up the veggies depending on what you have on hand. Add a couple handfuls of spinach before serving for some extra greens.
To up the protein, cube some tofu and add it in with the broth.
Need more recipe inspo? Check these out:
Veggie Coconut Noodle Soup
Ingredients
- 1 tablespoon oil I used avocado oil
- 3 cloves garlic finely minced
- 1 tablespoon ginger finely minced or grated
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 2 tablespoons red curry paste
- 1 small yellow onion sliced
- 1 jalapeño diced, optional
- 2 red bell peppers sliced
- 4 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1-2 tablespoons low sodium soy sauce to taste
- 1 lime juiced
- 4 blocks ramen see notes
- 1/2 bunch cilantro chopped
- 1 tablespoon sesame oil
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the garlic, ginger, turmeric & pepper. Cook down for 1 minute, stirring frequently. Add the red curry paste and mix in for 1 minute.
- Add the onion, jalapeño & bell peppers and toss until coated. Cook for 2-3 minutes, or until the veggies start to get tender. Pour in the broth, coconut milk & soy sauce. Bring to a boil, partially cover, lower the heat and simmer for 10-15 minutes.
- Add the lime juice and taste the broth. If it is too concentrated, you can add some more water. Bring the broth to a boil again and add the ramen noodles (see notes). Boil until the noodles are cooked through. Add the cilantro & sesame oil.
- Ladle the soup into bowls and serve.
Video
Notes
- I just bought packages of instant ramen and tossed the seasoning packets. If you don’t plan on eating all of the ramen at once, then cook the noodles in a separate pot so you can store them separately.
- You can omit the jalapeño if you don’t want too much spice.
- The cilantro isn’t necessary, but compliments the coconut milk & curry flavors!
- You can switch up the veggies depending on what you have on hand. Add a couple handfuls of spinach before serving for some extra greens.
- To up the protein, cube some tofu and add it in with the broth.
Amazing. So easy, and nothing better than noods.
This was so incredibly tasty! I added tofu and baby bok choy. It was super quick to make but felt like restaurant quality-thanks for such a great recipe!
Thanks Erika! Love your additions!
Very easy and delicious. I had some other veggies to use up so added those too which was a great way to use them! I also used Costco Brown Rice and Millet Ramen for a little extra nutrients. This will be a fall rotation for me for sure!
Just had this for dinner and it was fabulous!!! Thank you!
So glad you loved it Nicole!
I made this for lunch today. It was so tasty. I think it’s also very forgiving because I didn’t exactly measure out anything, and it was still so good. I added extra firm tofu for protein, and was happy with the addition.
Thanks so much Laura! So glad you enjoyed it!
Another excellent recipe! This is delicious and quick to make. Thank you!
Thanks so much Kathryn!
DELICIOUS!
This will be on repeat while we’re in this arctic air mass. I subbed rice noodles for the ramen which thickened the sauce to a nice creamy consistency. Topped mine with jalapeño so the kids wouldn’t whine. The family loved it!
hahaha – jalapeno topped sounds great! So glad your whole family loved it!
Made this tonight and it did not disappoint! I had Green Curry paste on hand, and used a red & orange bell pepper. I love spicy so went for it and used the jalapeno as well. I subbed rice vermicelli noodlesin place of the ramen and it worked out perfectly. This recipe will definitely will be on rotation!
So glad you loved it Lori! All of your swaps sound great!