Curried Noodle Soup
Warm curried noodle soup spruced up with a tomato-coconut base – this deliciousness feels like a hug in a bowl!
Inspired by the piquancy of Indian and Thai cuisines, here’s a simple curried noodle soup recipe. The coconut milk is light, delicate and adds a depth of flavor to the broth. Whether or not this classifies as an exquisite dish is a personal preference. I believe it’s quite homey and brings a smile to your face as you curl up on your couch, slurping mouthfuls of this sumptuous soup. You can make the entire soup in under 15 minutes in one pot. This is perfect for busy weekdays. It is also great for those winter evenings when you wish the sun would come up sooner.
So here are a couple of pointers to help you get started –
- I love using Soba Noodles in most of my soup recipes. I think the texture of the noodles, combined with spicy flavors of the broth is phenomenal. However, you can use anything you have in your pantry – rice, wheat, semolina, flour, etc.
- Use this recipe as a guide. There is no rule that says you can’t deviate from this recipe to make your own version of the noodle soup! 🙂 I highly doubt this classifies as an “authentic recipe” in either Indian or Thai cuisines. So just have fun with the flavor combinations!
- Do watch out for overcooking the noodles. It’s always better to have slightly undercooked noodles and over. (again, just my opinion!)
Here’s a quick video tutorial on how I make the curried noodle soup –Print
Inspired by the piquancy of Indian and Thai cuisines, here’s a simple curried noodle soup recipe!
- 2 Tomatoes
- 1 cup light Coconut Milk
- 1 Tablespoon Vegetable Oil
- 1 teaspoon minced Garlic
- 1 teaspoon grated Ginger
- 2 finely chopped Green Chili
- 1 Onion (or Green Onion), finely chopped
- 1 cup mixed vegetables like corn, carrots, peas, bell peppers etc. (optional)
- 1 teaspoon Cumin Powder
- 1 teaspoon Curry Powder or Garam Masala (or any spice mix of your choice)
- 2 teaspoons Salt (adjust to taste)
- 1 pound Soba Noodles (or any type you prefer)
- 1 Tablespoon Coriander leaves (cilantro), for garnish
- Slit tomatoes roughly and boil until the skin peels off (blanching)
- Once cool, remove the peel, grind to a smooth paste, and set aside
- In a pan, heat the oil. Add garlic, ginger, and chili. Fry for a minute
- Add the onions and fry for a minute
- Add the corn, carrots (and other veggies). Fry for 2-3 minutes until the veggies develop some color
- Add the tomato paste and 1 cup of water
- Add cumin powder, curry powder or garam masala (or your choice of spices), and salt
- Mix well; boil for 5-6 minutes (until the raw smell of spices disappear)
- Add coconut milk, noodles and mix well
- Boil for 5-6 minutes or until noodles are cooked through to your preference
- Adjust for seasoning, if required
- Garnish with chopped cilantro (coriander) leaves
- Serve hot
- You can also use leftover cooked noodles or pasta in this recipe. Add it to the base and mix. Just boil till entire soup is heated through. (Risk: watch out for boiling too long and overcooking the noodles)
If you liked this heartwarming noodle soup recipe, do leave a comment down below with your thoughts! 🙂 You can also have my recipes delivered to your inbox or follow me on social media – YouTube, Instagram, Facebook, Pinterest, Twitter or TikTok.
Until next time,