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Coconut Curry Noodle Soup with Fresh Lime & Herbs

Coconut Curry Noodle Soup with Fresh Lime & Herbs

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Coconut Curry Noodle Soup with Fresh Lime & Herbs is a vibrant and comforting dish combining creamy coconut milk, aromatic curry spices, tangy lime, fresh herbs, and colorful vegetables. Ready in under 30 minutes, it’s perfect for a quick lunch or cozy dinner, packed with nourishing ingredients and customizable protein options to suit all dietary preferences.

Ingredients

Scale

Broth Base

  • 1 tablespoon oil (vegetable or coconut oil)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons curry paste or 1 tablespoon curry powder
  • 1 can (13.5 oz) coconut milk
  • 3 cups vegetable or chicken broth

Vegetables

  • 2 medium carrots, sliced
  • 1 bell pepper, sliced
  • 2 cups fresh spinach or other quick-cooking greens

Protein (Optional)

  • 1 cup tofu (firm, cubed) or cooked chicken or shrimp or chickpeas

Noodles

  • 6 oz rice noodles

Fresh Ingredients & Garnishes

  • Juice of 1 fresh lime
  • 1/2 cup fresh herbs (cilantro, basil, or mint), chopped
  • Thin slices of fresh chili (optional)

Instructions

  1. Prepare Your Ingredients: Chop the carrots, bell pepper, and any other vegetables you choose. Mince the garlic and ginger, and chop fresh herbs so they’re ready for garnish.
  2. Sauté Aromatics and Curry Paste: Heat oil in a large pot over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Stir in the curry paste or powder and cook for another 1-2 minutes to release its spices.
  3. Add Coconut Milk and Broth: Pour in the coconut milk and vegetable or chicken broth. Stir well and bring to a gentle simmer to blend the flavors.
  4. Add Vegetables and Protein: Add sliced carrots first, cooking until they begin to soften, about 5 minutes. Then add bell peppers and your chosen protein (tofu, chicken, shrimp, or chickpeas), cooking until heated through and tender.
  5. Cook Noodles Separately: Prepare rice noodles according to package instructions — usually soaking in hot water or boiling briefly. Drain and rinse with cold water to stop cooking and prevent sticking.
  6. Combine and Finish with Fresh Lime & Herbs: Stir in spinach or other quick-cooking greens and cook just until wilted. Remove soup from heat, squeeze in fresh lime juice, and add chopped herbs. Stir gently to combine.

Notes

  • Use Fresh Herbs Wisely: Add fresh herbs at the end to keep their bright flavors and colors.
  • Balance Acidity: Adjust lime juice gradually to avoid overpowering the dish.
  • Choose Quality Curry Paste: Select a good quality curry paste for authentic flavors, or make your own if possible.
  • Don’t Overcook Noodles: Cook noodles separately and add just before serving to prevent sogginess.
  • Layer Flavors: Toast spices or curry paste briefly to unlock depth before adding liquids.
  • Storage: Store soup and noodles separately to maintain texture. Soup can be refrigerated for up to 3 days or frozen without noodles.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 bowl (about 2 cups)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: coconut curry soup, noodle soup, coconut milk, curry, lime, fresh herbs, gluten free, quick soup, vegan option, vegetarian, spicy soup

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Find it online: https://dishesbyme.com/coconut-curry-noodle-soup-with-fresh-lime-herbs/