Curried Noodle Soup

  • Author: Kavitha Ramaswamy


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)