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Curried Rice Noodle Soup

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6



  • 2 tsp Olive oil
  • ½ mild yellow onion, finely chopped
  • 1 red bell pepper, chopped
  • 4 Roma tomatoes or 12 cherry tomatoes, coarsely chopped
  • 1 carrot, peeled and chopped
  • 2 cups button or shiitake mushrooms, cleaned and chopped
  • 2 cups baby bok choy, rinsed, dried and chopped
  • 2 tsp yellow curry powder
  • 2 cups vegetable broth
  • 1 can full-fat coconut milk
  • 2 tbsp fresh-squeezed lime juice
  • 1 package wide, flat rice noodles
  • ¼ cup fresh cilantro, chopped
  • salt and pepper to taste


  • Prepare the rice noodles per the package instructions.
  • While the noodles are cooking, heat olive oil in large stock pot over medium-high heat.
  • Add onion and garlic and cook until fragrant.
  • Add red pepper, tomatoes, carrot, mushrooms and bok choy and cook until vegetables are soft.
  • Add curry powder and stir until vegetables are coated.
  • Carefully pour in vegetable broth, coconut milk and lime juice; stir to combine.
  • Allow to simmer for about 10 minutes so flavors meld.
  • Season to taste with salt and pepper.
  • Portion cooked rice noodles into bowls, top with soup and garnish with cilantro.