Curry Noodle Soup
A warming Thai style coconut curry soup and a giveaway! This post is sponsored by PUR®. All opinions are my own. Thank you to my sponsors for helping to keep this blog running.
Every year when the weather gets colder soup recipes pick up here on the blog and I start craving spicy, warming soups. This curry soup with veggies and rice noodles is a fun addition to the soup rotation. I added a couple of curry recipes to the blog this year that my family and friends have enjoyed. This Yellow Curry with Chickpeas and Roasted Vegetables is one of my favorite easy dinners. Curry soup is a similar idea, but I add more flavor at the start and more water to thin the curry into a broth.
This curry soup is spicy (a little or a lot), warming, satisfying, veggie-packed, and done in about 20 minutes. Curries like this one are made with some of my favorite healing ingredients that never fail to make me feel nourished: ginger, garlic, and turmeric. And noodles? Rice noodles add a lot of fun to this curry soup. If you have family and friends staying with you over the holidays, this would be a great recipe to serve. Set out bowls of garnishes and let everyone make their own curry noodle soup bowls. More delicious garnishes could include: roasted peanuts or cashews, raw red onion, crispy tofu, and baby corn.
Let’s start our soup by rinsing all our gorgeous veggies. When thinking about consuming water, I tend to only think of drinking it. But we use it in many more ways than just 8 glasses of water a day (reminder – get those 8 glasses in). We consume water when we use it rinse produce, cook pasta, refill ice cube trays, fill our pets’ water bowls, and make coffee. With a family of four plus pets, we use a lot of water. On a recent getaway to a town with less desirable water quality, my kids said, “We should have brought the PUR® filter!”
Water travels through miles of pipes before reaching our homes. The PUR Advanced Faucet Filtration System is certified to reduce over 70 contaminants, including 99% of lead, 96% of mercury and 92% of certain pesticides, which is more than any other brand. While it’s a convenient solution for filtered water from the tap, it’s also an affordable solution to bottled water and can save consumers up to $1,000 a year!
Let’s look at all the beautiful ingredients we have going on in this curry soup. The trick to easy curries, and curry soups, is using curry paste. Though I used yellow curry paste, red curry paste makes an absolutely delicious soup too. Red and green curry pastes are easier to find and a little spicier than yellow. You can find yellow curry paste at most Asian markets. I start with a tablespoon of curry paste to create mild curries, but if you like spice, you can add up to two tablespoons. A can of coconut milk makes this curry soup beautifully creamy, while just a little coconut sugar sweetens things up and soy sauce (or liquid aminos for a gluten-free option) adds umami. Traditionally a splash of fish sauce would also be added. The fun thing about this soup is that it’s just a start. You can use any veggies you like, making this a great clean-out-the-fridge meal.
These curry noodle soup bowls are just what we need to get us through the winter months. Fresh herbs like Thai basil and cilantro add earthy freshness that I love here. What veggies would you add? I love adding crispy cubes of tofu and spicy fresh red onion on top.
Watch the quick video to see how it’s done!
Curry Noodle Soup
- 1 tablespoon coconut oil
- 1 (3-4 oz.) package shiitake mushrooms
- 1 shallot, peeled and chopped
- 2 tablespoons minced or grated ginger
- 3 cloves garlic, minced
- 1 tablespoon red or yellow curry paste
- 1 tablespoon curry powder
- 1 can coconut milk
- 3 cups PUR filtered water or vegetable broth
- 1 tablespoon coconut sugar
- 2 tablespoons soy sauce or liquid aminos
- 1 lb. vermicelli or rice stick noodles
- 2 cups snow peas
- 1-2 cups julienned carrots
- fresh basil for garnish (I used Thai basil)
- fresh cilantro for garnish
- thinly sliced red chilies for garnish
- Heat coconut oil a heavy bottomed pan over medium heat. Saute any vegetables that need thorough cooking (I did mushrooms, but you could also cook tofu, broccoli, etc. at this point). *See note. Remove from pan and set aside.
- Add the shallot to the pan and a bit more oil if needed. Saute until tender. Add the ginger, garlic, curry paste** and curry powder. Stir to break up for one minute, taking care not to burn the ingredients. Add the coconut milk and water or broth, and coconut sugar. Whisk until smooth and bring to a low simmer for about 5 minutes to release all the flavors. Stir in the soy sauce.
- Add the noodles to the curry broth and stir in until softened, about two minutes. Transfer the noodles to bowls and top with the cooked mushrooms, snow peas, and carrots. Ladle the curry broth over the top to soften the carrots and snow peas. Garnish with fresh herbs and chilies.
*Feel free to use this recipe as a starting point and add any veggies or protein you like! Some great additions would be: *broccoli *bok choy *cabbage *bell peppers *crispy tofu *edamame *baby corn *roasted peanuts or cashews for garnish *raw red onion for garnish
**You can always add more spice by adding curry paste, but it’s hard to remove it! Start with barely one tablespoon and add more if you want more heat. You can also add heat by adding Sriracha hot sauce on top.
GIVEAWAY! (This giveaway has ended)
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