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So this month’s Favorite Ingredient is the lovely coconut! As a reminder, the 1st Friday of every month, we will reveal our favorite ingredient for that month. Each following Friday for that month, we will feature a recipe using that favorite ingredient! Today we’d like to share a recipe for Coconut Curry Noodle Soup!

Try out this YUMMY vegan recipe. And remember, peace, love, and coconuts!

coconut curry noodle soup

Recipe: Coconut Curry Noodle Soup

coconut curry noodle soup

  • 8 oz Brown rice noodles
  • 3½ cups Vegetable Broth
  • 1.5 oz Thai curry paste
  • 1 13.5oz can coconut milk
  • 2 cups sliced bell peppers
  • 1 cup roughly chopped mushrooms
  • 1 handful of cilantro

In a large pot, place coconut oil and allow to coat bottom. Add in bell peppers and mushrooms, and sautee for 1 minute.

coconut curry noodle soup

Add in coconut milk, then curry paste, then vegetable broth.

coconut curry noodle soup

When at a simmer, add in brown rice noodles .

coconut curry noodle soup

Stir and let cook for 10 minutes. When you’re about to serve, add in cilantro. And now it’s ready to enjoy.

coconut curry noodle soup

Nutrition Facts

Calories: 534
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 491mg
Total Carbs: 37g
Dietary Fiber: 2g
Sugars: 4g
Protein: 2g


– Nalani

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