Coconut Curry Noodle Soup

配料

1 tbsp oil

1 small onion, sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1–2 tbsp curry paste or curry powder (to taste)

1 can full-fat coconut milk

4 cups vegetable or chicken broth

6–8 oz noodles (ramen, rice noodles, or udon)

1 cup veggies (bell peppers, mushrooms, spinach, or carrots)

Salt & pepper to taste

Optional toppings: lime juice, green onions, chili oil, cilantro

步骤

Heat oil in a pot over medium heat. Sauté onion until soft.

Add garlic and ginger; cook until fragrant.

Stir in curry paste/powder and toast for 30 seconds.

Pour in coconut milk and broth. Bring to a gentle simmer.

Add noodles and veggies. Cook until noodles are tender.

Season with salt and pepper. Finish with lime juice if desired.

Serve hot and load it up with your favorite toppings.

Why You’ll Love This Soup

Creamy without dairy overload

Bold curry flavor with cozy vibes

Customizable with any noodles or veggies

Perfect for soup season cravings

Save this for later & try it tonight!

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