I don’t know why haven’t I ever made a curry noodle soup before. It’s literally my new favourite dish.
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The taste of Asia
I’ve always been a fan of Asian cuisine. Thai, Chinese, Indian (and I know there are many more I haven’t discovered yet) have been a part of my life since I can remember. I don’t have ancestors from Asia, but those tastes do something to me no other cuisine can.
Curry is my favourite one-pot dish. There are a gazillion ways of making it which always gives me a sense of freedom and power. I can do this – anytime, any place!
Just recently, while we were on vacation, I added noodles to the pot, simply because I didn’t have naan, didn’t have rice, and didn’t have a good type of bread to go with it. I’ve made a discovery for the ages – curry noodle soup. Peter and I were both blown away by this dish.
I’m obviously not the first one to add noodles to a soup or a one-pot dish. But it was the first time I did it – without checking any other recipes.
I used Chinese mie noodles in an Indian curry so let’s call it a fusion of cultures and tastes. I honestly love it so much I could have it every week. But it is a very saturated taste, pretty heavy for all the coconut milk, and also very filling with the carbs from noodles and sweet potato.
Making this soup your own – Ingredients Q&A
As per usual, you can make some changes to this soup to make it better for your own taste.
Spices: I’ll start with what you cannot change. Spices make this soup curried, so please don’t leave them out. You may use different types of curry powder or even opt for curry paste. I used yellow madras curry. Cumin gives this soup a lovely oriental hint so I advise you to use that, too.
Veggies: I used sweet potatoes and broccoli (along with classic onion and garlic) because of my menstrual health. Cruciferous veg like broccoli is great for flushing oestrogen from our bodies and sweet potatoes are practically a superfood. You may use different vegetables if you want, though. Try with carrots, cauliflower, spinach, pumpkin, bell pepper, zucchini etc.
Coconut milk: I love the creaminess it creates and the fat in it is great, too. You can try with oat milk or use vegan cooking cream if you want. I do recommend using some kind of cream or milk as it creates the smoothness of taste and texture.
Noodles: I’m using Chinese mie noodles which contain wheat flour and therefore gluten. I haven’t tried any other noodles but I’m guessing rice noodles could work, too. Without noodles this is just a bowl of curry.
Onions and garlic: in case you’re allergic or react to onions and/or garlic, leave them out. The taste might be a bit different, but hey, health first.
As with any dish, you can adjust the ingredients to your likings. But please, be aware that the end result might not be the same. The taste, the cooking time, the texture, the looks, the dish in itself might turn out very different if you’re not following the recipe. I always recommend following the recipe closely the first time you’re making the dish so you know what it’s like. Then you can make any adjustments you want and, who knows, maybe you even create your very own recipe on the way.
If you like Asian cuisine, too, you should try my oriental lentil soup or this one-pot golden curry. Up for other simple recipes? Try this rainbow buddha bowl or go for oven-baked creamy pumpkin pasta.
Are you recreating any of my recipes? Don’t forget to take a photo and tag me on Instagram @littlekitchenvibes
Curry Noodle Soup
Ingredients
- 1 onion
- 3 cloves garlic
- 3 tsp madras curry powder
- 1½ tsp ground cumin
- 300 g sweet potato
- 300 g broccoli
- 200 g cooked chickpeas
- 400 ml coconut milk
- salt to taste
- 2 disks mie noodles
- 600 ml water
Instructions
- Chop onions and garlic. Cut sweet potato and broccoli into bite-sized pieces.
- On a bit of coconut oil sautée onions for a few minutes. Then add garlic, curry and cumin.
- Sautée for another minute or so, then add sweet potatoes and broccoli. Cook like this for a few minutes while stirring.
- Then add 300 ml water, stir, and cover the pot with a lid. Cook for about 10 minutes.
- After 10 minutes potatoes should be soft. At this point, add chickpeas and coconut milk. Add salt, too, about 1 tsp at first, adding more if needed. Stir well.
- At the end, add mie noodles and additional 300 ml water. You might need to add more later, because as noodles cook, they make this soup very thick. For cooking noodles, check the packaging. Mine needed 4 minutes.
- Serve hot with some peanuts and spring onions on top.
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