Garlicky Curried Noodle Soup (gf w/ vegan option)
Cook time
Total time
Garlicky Curried Noodle Soup - an incredibly flavorful soup that's hearty, soothing, simple to prepare and optionally vegan.
Makes: 2 servings
  • 1 cup light coconut milk
  • ⅔ cup (about ½ of a 14 oz can) diced tomatoes, no salt added
  • 2 large (or 3 small) cloves garlic, roughly chopped
  • 1" piece fresh ginger, peeled and rough chopped
  • 1.5 T wheat-free tamari
  • 1 T agave syrup
  • 2 tsp fish sauce (vegan variation: omit)
  • 2 tsp toasted sesame oil
  • 1 tsp chili powder
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander
  • ½ tsp curry powder (we use Penzey's Vindaloo)
  • ½ tsp ground fennel
  • ¼ tsp ground cumin
  • 3 cups chicken stock (vegan option: veggie stock)
  • 2 carrots, thinly sliced on the diagonal
  • 1 cup broccoli florets
  • 3-4 oz dry bun tuoi (rice vermicelli) or other quick-cooking rice noodle
  • 2 soft-boiled eggs, halved (vegan option: omit)
  • sliced scallions, cilantro, jalapeno, lime and sriracha, for serving (optional)
  1. Combine first 14 ingredients (coconut milk through cumin) in a blender and process until tomatoes, ginger and garlic are pureed. Add stock and blend again to combine. Pour mixture into a large saucepan or medium soup pot and bring to boil; reduce to simmer and cook, uncovered, for about 10 mins. Add carrots and broccoli and cook until crisp-tender, about 1-2 minutes.
  2. Meanwhile, cook rice noodles according to directions in a separate pot; rinse and drain. Do not overcook.
  3. Portion rice noodles among bowls. Ladle soup with veggies over the top and serve immediately with egg, scallions, cilantro, jalapenos, lime and sriracha to taste. Enjoy!
I'm almost completely sold on Asian noodle soups like this based on the soft-boiled egg, alone -- although, truth be told, this is more of a med-soft-boiled egg. There are plenty of methods for cooking eggs to this degree of doneness. Here's what works for me: fill a small pot with enough water to cover eggs and bring to boil; add eggs and cook, covered, for 5-6 minutes; immediately plunge eggs into ice water to chill; peel and eat!
Recipe by the pig & quill at