This delicious Curry Noodle Soup is easy to make, versatile, and ready in just 30 minutes! It’s Dairy-Free, Gluten-Free, Paleo and Vegan friendly! It’s an easy and delicious dinner for the whole family!
This Curry Noodle Soup recipe was created from my appreciation for Thai cooking. It features a wide set of tasting notes from the spices, vegetables and coconut milk and sits beautifully on top of noodles. While it might sound complex, it’s actually very easy to make and is great when you want to impress that special someone or just want some great comfort food.
The Secret to Making the Best Curry Noodle Soup
An essential ingredient to this recipe is full-fat coconut milk. While you could probably get away with any type of coconut milk, I highly recommend using full-fat coconut milk because it sets up the soup to have a rich and creamy texture.
Make This Your Own Style
What might immediately stand out to you is how versatile this soup really is. There is no reason you couldn’t make this soup completely gluten-free by using rice noodles, or vegan by subbing out the protein with tofu or tempeh and the stock with vegan-friendly alternatives. It’s a soup base that goes great with a wide variety of vegetables and proteins and you can most definitely make this dish your own. 😋
How to Make Curry Noodle Soup From Scratch?
The key to making this creamy delicious curry noodle soup is to use:
- Full-fat coconut milk
- Curry powder
- Tomato sauce
As I said earlier, the full-fat coconut milk is what gives this sauce a thick, creamy consistency. If you don’t have the full-fat coconut milk on hand, you can use the light coconut milk. Just keep in mind that the light coconut milk will change the soup to a thinner consistency. Of course, no curry would be curry without the curry powder. The curry powder is the main tasting note in this recipe, so I would suggest finding a curry that you really enjoy. Lastly, the tomato sauce which gives some acidity to the soup and also helps build that wonderful consistency that we are looking for.
If you liked this recipe, you may also like:
- Bolognese Pasta Recipe (Easy/30min)
- Chicken Stir Fry Noodles (Easy/20min)
- Basil Pesto Pasta Salad (V/GF/30min)
Finally, if you ever decide to make this recipe and share it on Facebook or Instagram. Don’t forget to tag me @onehungrymonkey, or #onehungrymonkey. I would love to see your delicious creations! Never miss a recipe by signing up for our email list!
Curry Noodle Soup
- 2 cloves Garlic
- 1/2 Red Onion
- 10 g Ginger
- 125 g Carrot
- 250 g Cauliflower
- 1/2 Green Bell Pepper
- 480 g Chicken Breast
- 2 tbsp Olive Oil
- 400 g Full Fat Coconut Milk
- 1 tbsp Soy Sauce
- 1 1/2 tbsp Curry powder
- 1/2 tsp Himalayan salt
- 1/2 cup Tomato Sauce
- 1 cup Chicken Broth
- 1 bunch Cilantro
- 1 tsp Dry Chilli Flakes
- Large pot
- Cutting Board
- Dice garlic and ginger, slice onion, bell pepper and carrot. Cut cauliflower into small florets. Then set aside.
- Cut chicken breast into medium-sized chunks. If you are using a different protein, cut it into medium-sized chunks, then set aside.
- Prepare your noodles according to instructions.
- Add oil into a large pot. Fry garlic, ginger, onion on high heat for about 2-3 minutes. Then add in the bell pepper for another min or two.
- Add chicken (or your protein of choice) with 1 tbsp of curry powder. Stir fry for about 3 minutes on high heat. Then add the veggies with 1/2 tbsp of curry powder, soy sauce and salt. Stir fry until all the spices are well incorporated with the veggies and chicken.
- Add coconut milk, tomato sauce, broth. Mix until everything is well incorporated. Bring it to a boil, then simmer for 20 minutes.
- Add noodles into the curry soup, mix until everything is well incorporated.
- Garnish with chopped up cilantro and dry chilli flakes. (optional)
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