Spiced Coconut Noodle Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Spiced Coconut Noodle Soup is your perfect cozy meal, blending the warmth of spices with creamy coconut milk. It’s quick to make, full of vibrant flavors, and ideal for a chilly evening when you need something comforting yet light. Let’s dive into this delicious bowl of goodness!

Ingredients for Spiced Coconut Noodle Soup

The backbone of this recipe is the rice noodles, which provide a tender, chewy texture that soaks up all the delicious flavors. Olive oil is used to sauté the vegetables, adding a subtle richness to the base. Onion adds sweetness and depth, while garlic and fresh ginger bring their aromatic zing, crucial for the soup’s fragrance. The spice blend of turmeric, ground cumin, ground coriander, and cayenne pepper offers warmth and complexity. Vegetable broth serves as the soup's foundation, enhanced by the creaminess of coconut milk. Soy sauce adds a touch of umami, balancing the flavors. Baby spinach and shredded carrots introduce fresh, vibrant colors and nutrients. Finally, cilantro and lime wedges are added for a fresh, zesty finish.

Tips & Tricks

  • For an extra protein boost, add tofu or cooked chicken.
  • If you prefer more heat, increase the cayenne pepper or add sliced fresh chili.
  • Use light coconut milk for a lower calorie option without sacrificing creaminess.

Serving Suggestions

This soup pairs beautifully with a simple green salad dressed with a light vinaigrette. You can also serve it alongside crusty bread or garlic naan to soak up the creamy broth. For a more filling meal, consider adding a side of steamed dumplings or spring rolls.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and store it in the fridge for up to 3 days. Just reheat gently and add the noodles just before serving.
Is it possible to freeze this soup?
It's best to freeze the soup without the noodles, which can become mushy. Simply add freshly cooked noodles when you’re ready to serve.
Can I use other types of noodles?
Absolutely! Feel free to use any noodles you have on hand, such as soba or udon noodles.

Spiced Coconut Noodle Soup Recipe Walkthrough

Start by cooking your rice noodles according to the package instructions. Once they're al dente, drain and set them aside. Meanwhile, grab a large pot and heat up some olive oil over medium heat. Toss in the onion and sauté until it's nice and translucent. This usually takes about 5 minutes.

Next, add the garlic and ginger. Let them cook for a minute until they release their wonderful aroma. Then, sprinkle in the turmeric, cumin, coriander, and cayenne pepper. Stir everything well so the spices coat the onions nicely.

Pour in the vegetable broth, and bring the mixture to a gentle simmer. Now, it's time to add the coconut milk and soy sauce. Stir until everything is well combined, then let it simmer for about 10 minutes so the flavors meld together beautifully.

Add the baby spinach and shredded carrots to the pot, cooking just until the spinach wilts. This should take only a couple of minutes. Finally, divide the cooked noodles into serving bowls, and ladle the soup over them.

Top everything off with fresh cilantro and serve with lime wedges on the side. Squeeze the lime over your bowl for an extra zing before digging in.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for weeknight dinners.
  • Rich and creamy with a delightful mix of spices.
  • Vegetarian-friendly and easily adaptable for vegans.
  • Packed with nutritious veggies, making it both healthy and satisfying.

Ingredients

8 oz rice noodles
1 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
4 cups vegetable broth
1 can (14 oz) coconut milk
1 tbsp soy sauce
2 cups baby spinach
1 cup shredded carrots
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste

Step-by-step Instructions

1. Cook the rice noodles according to package instructions, drain, and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
3. Stir in garlic and ginger, cooking for another minute until fragrant.
4. Add turmeric, cumin, coriander, and cayenne, stirring to coat the onions in the spices.
5. Pour in the vegetable broth and bring to a simmer.
6. Add coconut milk and soy sauce, stirring well to combine. Simmer for 10 minutes.
7. Add the spinach and shredded carrots, cooking until just wilted.
8. Divide the cooked noodles into bowls and ladle the soup over them.
9. Garnish with fresh cilantro and serve with lime wedges.

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