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Coconut Curry Soup with Sweet Potatoes, Carrots, and Rice Noodles Recipe

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4.2 from 14 reviews

This vibrant Coconut Curry Soup combines creamy coconut milk with fragrant red curry paste, sweet potatoes, carrots, and tender rice noodles to create a comforting and flavorful meal. Enhanced with fresh herbs, lime juice, and a touch of heat from jalapeño and sriracha, this soup offers a balanced fusion of spicy, sweet, and tangy flavors perfect for a quick, nourishing dinner.

Ingredients

Soup Base

  • 1.5 tablespoons coconut oil
  • 1 large sweet potato, peeled and chopped
  • 4 large carrots, peeled and diced
  • 1 teaspoon sea salt (divided)
  • 4 cloves garlic, peeled and minced
  • 1 medium yellow onion, finely diced
  • 1 large red pepper, finely sliced
  • 15 oz full-fat coconut milk
  • 5 tablespoons red curry paste
  • 4 cups beef broth or vegetable broth
  • 0.5 tablespoon sriracha (adjust to taste)
  • 2 tablespoons diced green onion
  • 2 tablespoons chopped cilantro
  • Juice of 1 large lime (~¼ cup)
  • 8 oz frozen green peas

Noodles & Garnish

  • 8.8 oz thin rice noodles
  • 1 large jalapeño, sliced
  • Fresh cilantro, chopped, for garnish
  • Green onions, chopped, for garnish

Instructions

  1. Sauté Vegetables: Heat the coconut oil in a large pot over medium-high heat until melted and hot. Add the chopped sweet potato, diced carrots, and ¼ teaspoon sea salt. Toss to coat and cook for 7 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add Aromatics and Peppers: To the pot, add minced garlic, finely diced onion, and sliced red pepper. Toss and cook for an additional 2 to 3 minutes until the onions become translucent and fragrant.
  3. Mix Coconut Milk and Curry: Pour in the coconut milk and add the red curry paste. Whisk thoroughly to combine the curry paste evenly with the coconut milk. Then add the broth, sriracha, diced green onion, chopped cilantro, and lime juice. Stir everything together and bring to a boil over medium heat.
  4. Simmer Soup: Reduce heat to low once boiling. Add the frozen green peas and let the soup simmer gently for 10 to 15 minutes, allowing flavors to meld and peas to cook through.
  5. Prepare Rice Noodles: While the soup simmers, bring a large pot of salted water to a boil. Remove the pot from heat, add the rice noodles, and stir to prevent sticking. Let noodles soften for 3 to 4 minutes; they should remain slightly undercooked as they will finish cooking in the soup. Drain and rinse under cold water. Set aside.
  6. Serve: Once the soup is hot and the peas are tender, remove from heat. Serve the soup hot with the prepared rice noodles. Garnish with fresh chopped cilantro, green onions, and sliced jalapeño for an extra burst of flavor and heat.

Notes

  • You can substitute vegetable broth for beef broth to keep the soup vegetarian.
  • Adjust sriracha according to your preferred level of spiciness.
  • For a thicker soup, reduce the broth slightly or add more coconut milk.
  • The rice noodles should be undercooked in their water bath to avoid becoming mushy in the soup.
  • Fresh herbs on top add brightness and freshness to each serving.

Find it online: https://bitezly.com/coconut-curry-soup-with-sweet-potatoes-carrots-and-rice-noodles-recipe/