Curry Rice Noodle Soup (Vegetarian)
This Coconut Curry Noodle Soup with Butternut Squash and Spinach is a cozy and satisfying bowl of soup that’s loaded with colorful ingredients and will lift you right up.
Servings: 5 servings
Calories: 2742kcal
Ingredients
- 2 - 3 Thai bird chilies seeded for mild heat
- 2 shallots halved and peeled
- 6 garlic cloves peeled and smashed
- 1 2 inch piece ginger peeled and sliced
- ¼ cup cilantro stems save leaves for garnish
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon curry powder
- 2 tablespoons coconut oil or vegetable oil
- 2 (14-ounce) cans unsweetened full-fat coconut milk
- 6 cups vegetable broth feel free to sub chicken if not vegan
- 4-5 cups butternut squash cubed
- ¼ cup fish sauce omit if vegan
- 2 tablespoons light brown sugar
- Kosher salt to taste
- 10 oz baby spinach
- 8 oz vermicelli rice noodles
- red onion thinly sliced, or sub with shallots or scallions, for serving
- lime wedges for serving
- chili flakes for serving, optional
Instructions
- Add the chilies, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and ¼ cup water to a food processor. Blend on high until smooth, stopping to scrape down the sides as needed, about 1-2 minutes.
- Add the coconut oil to a large heavy bottomed pot over medium high heat. Add the puree and cook, stirring constantly, for about 4 minutes to bring out the flavors.
- Add the coconut milk, vegetable broth, and butternut squash. Bring to a boil, then reduce to a low simmer and cook until the squash is tender, about 15 minutes.
- Add the fish sauce and sugar, then taste and season with Kosher salt as needed. Stir in the spinach, cover, and simmer for another 5 minutes.
- While the soup simmers, cook the noodles according to the package directions. Rinse with cold water and keep them on the side. Adding them directly to the pot will cause them to overcook and turn mushy.
- Ladle the soup into bowls, then add a handful of rice noodles. Serve immediately with red onion, lime wedges, and chili flakes on the side.
Notes
- Taste the soup as you go and adjust the salt, sugar, and fish sauce gradually.
- Keep the greens bright by adding them at the very end and avoiding overcooking.
- Cook the noodles separately to maintain the right texture.
- Don’t skip cooking the curry paste properly, it makes a big difference in flavor.
Nutrition
Calories: 2742kcal | Carbohydrates: 101g | Protein: 30g | Fat: 267g | Saturated Fat: 236g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 2334mg | Potassium: 3560mg | Fiber: 5g | Sugar: 11g | Vitamin A: 17883IU | Vitamin C: 55mg | Calcium: 369mg | Iron: 44mg
