Veggie Coconut Noodle Soup
This Veggie Coconut Noodle Soup is perfect when you are craving instant noodles but want something healthier and homemade!
Equipment
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
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.
Nutrition
Calories: 689kcal | Carbohydrates: 63g | Protein: 16g | Fat: 37g