Coconut Curry Vegetable Soup (With Ramen)

Coconut Curry Vegetable Soup is the epitome of soul-warming food. This Coconut curry soup is made up of vegetables, curry spices, ramen noodles, and coconut milk and it is delicious. It is perfect any time of year.

Why You'll Love This Coconut Curry Soup

• Delicious vegetable soup: This coconut curry soup is an all-vegetable coconut curry soup and it will definitely impress anyone who is skeptical about an all-vegetable dish.
• Easy to make: This soup comes together very fast but is big in flavor.
• Fresh: One of the great parts of this coconut curry soup recipe is the lime that is added before serving. This coconut curry soup tastes amazing with the fresh lime juice squeezed on at the end and it really lightens up the flavors. I highly recommend you do not skip this part.

This curry soup is delicious. I have been making this for years and with much trial and error, I think I have come up with the perfect blend of veggies and flavors.

Let me show you how easy it is to make!

What you will need

• Chicken or vegetable stock: This is the base to your soup so make sure to buy a good quality broth.
• Ramen noodles: I like to use Chinese ramen that is sold without the spice packets. You can also use the ramen from the instant ramen packets.
• Curry powder (or curry paste): You will find this in the spice section of the grocery store.
• Coconut milk: The coconut milk really adds such a beautiful creamy and flavorful note to the soup.
• Snow peas: These add a fresh crunch to the soup.
• Red pepper: The peppers add color and crunch.
• Fresh spinach: Fresh spinach cooks down nicely and adds more veggies.
• Garlic: I like to use fresh garlic. I think it has a sweeter flavor and prefer this over granulated garlic.
• Onion: Onion is part of the base flavor of the soup.
• Lime: Do not skip this. It may sound weird, but the fresh lime added at the end makes this soup amazing.
• Kosher salt and pepper.

How to make Coconut Curry Soup

1. Saute veggies and aromatics: Cooking the curry spices with the onions and vegetables first really helps bring out the curry flavors.
2. Add liquids: Pour then mix in the coconut milk and chicken stock into the vegetables.
3. Simmer: You want to allow the soup to simmer for at least 15 minutes to allow the spices to infuse into the soup.

4. Cook ramen: It takes just minutes to cook.
5. Taste for seasoning: After the ramen is added to the soup, you want to taste for any additional salt that is needed before serving.

Recipe Faqs

Storing

• To store: just allow the soup to come to room temperature and then place it in a bowl with a tight-fitting lid and store it in the fridge for up to 3 days.
• Reheating: Add the soup to a small pot and heat on low for about 10 minutes or until heated all the way through.

Variations and Substitutions

Customize this soup based on what you have on hand. Here are some ideas:

• Add other leafy greens: You can use kale or chard instead of spinach.
• Use ramen packets: If you cannot find Chinese ramen in the store, instant ramen packets work great.
• Use vegetable stock: If you want an all-veggie soup, swap the chicken stock with vegetable stock.

More Vegetable Soup Recipes

We have so many delicious soup recipes! Here are some broken down by season:

Don't forget with some of these soups, our beurre manie will help thicken them.

Print Recipe

5 from 7 votes

Coconut Curry Vegetable Soup

Coconut Curry Vegetable Soup is the epitome of soul-warming food. This Coconut curry soup is made up of vegetables, curry spices, ramen noodles, and coconut milk and it is delicious. It is perfect any time of year.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 8 servings

½1x2x3x

Author: Melissa Oleary

Ingredients

• 64 ounces low sodium chicken stock about 6 cups
• 16 ounces baby spinach
• 13 ounces coconut milk shaken well
• 10 ounces ramen noodles chinese noodles or 4 small instant ramen packages, seasoning discarded. Break your ramen noodles up so it is easier to eat with a spoon.
• 6 ounces snow peas rinsed and cleaned
• 2 red bell peppers chopped
• 1 small spanish onion diced fine
• 2 cloves garlic minced
• 2 tablespoon curry powder orange/yellow curry powder that you find in the grocery store's main spice section.
• 2 tablespoon fresh cilantro chopped
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt plus more to taste
• 2 Limes Cut into wedges

Instructions

• In a large pot over medium heat add your oil.
  1 tablespoon vegetable oil
• Once the oil is hot, add your onions, garlic, snow peas and red pepper and saute until the onions become translucent, about 4-5 minutes.
  6 ounces snow peas, 1 small spanish onion, 2 cloves garlic, 2 red bell peppers
• Next, add your chicken stock and coconut milk and stir well.
  64 ounces low sodium chicken stock, 13 ounces coconut milk
• Now add your curry powder, your salt and your cilantro and mix well again.
  2 tablespoon curry powder, 2 tablespoon fresh cilantro chopped, 1 teaspoon kosher salt
• Add your fresh spinach stir and cover.
  16 ounces baby spinach
• Bring to a light simmer and reduce heat to medium low and let simmer for 5 minutes to let the flavors come together. While it is simmering, cut up your limes into wedges and put aside for later.
  2 Limes
• After the soup has simmered for 5 minutes, increase the heat to medium and add your ramen noodles then mix well continuously so they do not stick.
  10 ounces ramen noodles
• The ramen should only need about 3 minutes to cook.
• Once the ramen is cooked through, taste for seasoning.
• Add more salt if it needs it.
• Now, turn off the heat and ladle the soup with the ramen into bowls and serve with the lime wedges on the side for everyone to squeeze over top.

Notes

The recipe is a larger one that will feed a family of 4 for 2 nights. You can also half the recipe if you need to for a smaller group.

 

 

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 946IU | Vitamin C: 38mg | Calcium: 11mg | Iron: 1mg

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Main Course