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5 from 1 vote

Yellow Curry Noodle Soup

Prep Time20 minutes
Cook Time15 minutes
Course: Main Course, Soup
Cuisine: Asian, Malaysian, Thai
Servings: 4 people

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.