Vegetable Curry Noodle Soup By Dapur Sinolin

Vegetable Curry Noodle Soup By Dapur Sinolin


  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/3 cup diced white onion
  • 21/2 tablespoons red curry paste
  • 2 (15 ounce) cans coconut milk
  • 1 cup vegetable broth
  • 8 ounces rice noodles
  • 2 cups broccoli florets
  • 1 red bell pepper, finely diced
  • 1-2 carrots, chopped
  • 1 cup frozen green beans
  • 11/2 teaspoons lime juice
  • Sea salt, to taste
  • Cilantro, fresh, for serving


  1. In a soup pot heat coconut oil on medium and sauté your onions, garlic and ginger until onions are translucent. ⁣
  2. Add your red curry paste and your coconut milk and stir until combined.⁣
  3. Add your carrots and bell peppers, your vegetable broth and your lime juice. Bring to a boil then reduce to a simmer (medium-low) and cook for 15 minutes.⁣
  4. In a separate pasta pot cook your rice noodles according to package instructions.⁣
  5. In your soup pot add your broccoli and frozen green beans and continue to cook on med-low until broccoli is tender (approximately 10 minutes).⁣
  6. Ladle your soup into a large bowl, add your noodles and garnish with a pinch of sea salt and fresh cilantro.⁣

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