A Coconut Curry Noodle Soup

I don’t think I’ve ever posted a coconut curry noodle soup recipe. I can’t believe it! I make some variation of this all the time. Here is the one I made this evening. My “secret” for this kind of soup is not to overcook the veggies, adding them at the end so they retain their texture and flavor.

1-2 Tbsp veg oil
1 onion, diced
10-12 cloves garlic, minced
2 Tbsp fresh grated ginger or 1 Tbsp ginger powder
1 heaping Tbsp red curry powder (I love the Nam Prik Krung Kaeng Ped from The Spice House)
a handful of cilantro, chopped
1 can black beans
4 cups veg broth
1 can full-fat coconut milk
2-3 cups green beans, chopped into bite-sized pieces
2-3 cups red cabbage, diced
a few handfuls of kale, chopped
up to 1 Tbsp sugar (if you’ve got unsweetened coconut milk and/or want to sweeten up your soup)
6 oz uncooked brown rice vermicelli noodles (you can use thicker noodles if you want, but if you do that, you might want to cook them before adding them to the soup)
lime juice, toasted sesame oil, nutritional yeast to taste (I added a little mushroom soy sauce too)

Heat the veg oil in your soup pot. Saute the onion for a few minutes, then add the garlic and ginger and saute for another minute. Add the curry powder and cilantro. Stir till fragrant. Add black beans. Let this all cook for a couple more minutes, being careful not to burn the garlic. Add broth and coconut milk. Bring to a boil. As the soup is heating, add green beans, cabbage, and kale in that order. If you’re adding sugar, add it now. When it reaches a boil, reduce to a simmer and add the noodles. Note the package directions for how long to cook the noodles — most likely it will be about 3-4 minutes. When the noodles have reached the desired consistency, turn off the heat. Add your tasting ingredients as you wish.

[image: coconut curry noodle soup with green beans, red cabbage, and black beans]


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