This Coconut Curry Noodle Soup with Butternut Squash + Spinach is an easy, warm and flavorful soup recipe that's naturally gluten free and vegan optional!
We're half way into February, and I just can't seem to get enough soup in my life.
I love this soup because it doesn't make me want to eat a bunch of cheesy bread with it. All it requires on the side is a melange of bowl-enhancing toppings.
This Coconut Curry Noodle Soup with Butternut Squash and Spinach is made with rice noodles, so it's totally gluten free and also happens to be completely vegan. It's such a cozy and satisfying bowl of soup that's loaded with healthy ingredients and tastes like an exotic trip abroad.
To make a truly rich and flavorful coconut curry noodle soup, you have to start with an aromatic homemade curry paste. This one consists of garlic, ginger, chilies and spices - you know, the basics. Buzzing them up in food processor seems like an extra, unnecessary task, but believe me when I tell you it's a while lot easier than cutting them all up by hand. Go with it. (and make someone else do the dishes.)
Full-fat canned coconut milk adds depth and creaminess. Skimp on the fat and you'll skimp on the flavor. Butternut squash and spinach make up the bulky, vegetable component, but you can absolutely switch it up and add whatever you damn please. Sweet potatoes or any other winter squash can easily replace the butternut, while kale, chard or just about any other green could sub in for spinach.
I kept this recipe totally vegetarian, but there's no reason why you couldn't add a little protein if you want. It would be great with shredded chicken, shrimp or even cubes of firm tofu, even though I just don't think it needs it. This coconut curry noodle soup takes very well to customization, so have at it. Use less chilies if you prefer something milder, add more broth and less coconut milk for a thinner texture. Do whatever feels right.Print