Theres something so comforting about a bowl of hot soup, packed with veggies, protein and flavor. This yellow curry noodle soup is inspired by Southeast Asian flavors, with a mild curry broth simmered with lemongrass and kaffir lime leaves. It is so fragrant and delicious!
A Complete Meal
One of the best things about noodle soups is that it can be a complete meal. It has tons of veggies to keep you full, protein from the tofu, and carbs from the rice noodles. Plus, it is extremely flavorful. The curry broth is flavored with shallots, garlic, ginger and curry powder. I used Simply Organic Spicy Curry Powder. It contains a blend of coriander, turmeric, mustard, cayenne, fenugreek, cardamom, black pepper, cinnamon and cloves. You may also choose a Malaysian curry powder if you can get your hands on it. I also added turmeric to enhance the yellow color, but this is an optional addition.
Aromatics
Another thing I love about this noodle soup, is there can be layers of aromatics. You can choose to flavor the broth with just garlic, ginger and curry powder and still have a fabulous curry soup, or you could add in optional aromatics. I was able to find lemongrass and kaffir lime leaves from a local Thai grocery store. They enhance this dish like no other! The fragrance fills the room and it is so divine. You may also top with cilantro or Thai basil for additional fragrance and flavor.
Using Lemongrass
Using lemongrass can be intimidating. If you can find it, what you’ll need to do is cut off the ends and remove the outer layer so only about a 4 inch piece remains. Cut this piece into 1 inch segments and add to the broth. Lemongrass is tough, so you will not be able to eat it.
Using Kaffir Lime
Kaffir lime leaves can be difficult to find so feel free to omit it from this recipe if you are unable to find them. They are usually found in the freezer section of a Thai or Vietnamese grocery store. They add a distinctive lime-like aroma and flavor to the dish that is difficult to describe. Simply break the leaves after washing them and add to the broth and allow the flavors to blend. Kaffir lime is also a tough leaf, so I would avoid eating it!
Noodles to Use
I used Thai Kitchen Brown Rice Noodles for this recipe, but you may use whichever rice noodles you prefer. I like rice noodles for the recipe as they are quick to cook. You simply soak them in boiled water for 10 minutes until tender. Do not make the mistake of boiling the noodles in the broth. 1/2 the package was enough for about 4-6 bowls of soup. If you prefer, you may use any other type of noodle for this recipe.
Veggies
For this recipe, feel free to choose whichever veggies you prefer. Keep your proportions in check by ensuring that the veggies don’t fill the wok beyond half-way, or you will have more veggies than soup.
Yellow Curry Noodle Soup
Ingredients
Noodle Soup
- 1/2 8 oz package Rice noodles or brown rice noodles
- 1 block Firm tofu or tofu of choice
Soup Broth
- 1 can coconut milk
- 16 oz. vegetable broth or water
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 2 tsp good quality curry powder
- 3-4 cloves garlic grated or diced finely
- 1 stalk lemongrass optional
- 2-3 kaffir lime leaves optional
- 2-3 thai green chilies optional
- 2 shallots diced
- 1/2 lime juiced
Vegetables of Choice (choose whichever vegetables of choice)
- 1 red pepper sliced
- 1 carton cremini mushrooms sliced
- 1 broccoli crown diced into small pieces
- 1 small bunch Chinese broccoli
- 1 small zucchini Sliced
Optional Toppings
- Thai basil chopped
- cilantro chopped
- sliced chilies
- lime wedges
- bean sprouts
Instructions
Cook the Noodles
- Prepare rice noodles according to packaging instructions. Typically this involves boiling hot water, and soaking the noodles for about 10 minutes until soft. Drain and set aside.
Prepare the tofu
- Drain and press the tofu.
- In a lightly oiled skillet, brown tofu on each side with. If avoiding oil, you may brown on a non-stick skillet on medium.
- Set aside and lightly sprinkle with oil.
Saute the veggies
- In the same skillet, add 2-3 tbsp mild oil like sunflower and sauté the veggies, starting with the mushrooms, then onions, red pepper and lastly zucchini and broccoli as they tend to cook quickly. Add 1 tsp of salt.
- When veggies are vibrant, but not overcooked remove from flame and set aside.
Prepare the broth
- In a large pot, add 2-3 tbsp of a mild oil.
- Add shallots, garlic, ginger and chillies and sauté for 2-3 minutes until the sharp smell from the shallots and garlic reduces.
- Add 2 tsp curry powder, 1/2 tsp turmeric and 1 can of coconut milk.
- At this stage, add the optional aromatics: lemongrass stalk and kaffir lime leaves.
- Add vegetable broth, 1 tsp salt and 1 tsp sugar and simmer for 10 minutes on a medium-low flame until the broth is fragrant.
- Squeeze in the juice of about 1/2 a lime. Add more or less depending on your preference.
Prepare the soup
- Once broth base is fragrant, adjust salt to taste. Add the vegetables and tofu back into the soup and simmer for 1-2 minutes.
- Assemble in bowls with the cooked rice noodles and optional toppings of choice.
Notes
- If you are unable to find Thai chilies, use 1 tsp cayenne pepper instead, or omit altogether
- If avoiding oil, you may
- “Water sauté” the vegetables in broth lightly before adding to the soup.
- Brown the tofu without oil on a medium-low flame.
- Sauté the curry base (ginger, shallots garlic) in a little bit of coconut milk instead of oil.
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I made this yesterday, it was outstanding! I used cayenne pepper instead of chilies, but otherwise followed exactly as written. Perfection! Can’t wait to make it again, it will be in my rotation.
I’m so glad you liked it! Thanks so much for trying it! 🙂