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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.
👥 5 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pot
- bowl
📝 Preparation Steps
1
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.
ground coriander1 tablespoonground turmeric1 tablespooncurry powder1 teaspoon
2
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.
3
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.
vegetable broth (feel free to sub chicken if not vegan)6 cups
4
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.
Kosher salt (to taste)
5
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.
6
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.
red onion (thinly sliced, or sub with shallots or scallions, for serving)lime wedges (for serving)chili flakes (for serving, optional)
Nutrition Facts
calories
2742 kcal
fat Content
267 g
serving Size
1 serving
fiber Content
5 g
sugar Content
11 g
sodium Content
2334 mg
protein Content
30 g
carbohydrate Content
101 g
saturated Fat Content
236 g
unsaturated Fat Content
15 g
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