Description
This Sweet Potato Curry Noodle Soup is a warm, comforting bowl of goodness perfect for chilly days. It features a velvety, spicy coconut broth infused with aromatic ginger, garlic, and red curry paste. Packed with tender sweet potato cubes and served over silky rice vermicelli noodles, this meal offers a perfect balance of creamy richness, subtle sweetness, and bright citrus notes. It is a hearty, wholesome, and easy one-pot dinner that is sure to become a new family favorite.
Ingredients
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon ginger powder
5 green onions, diced (whites and greens separated)
2 shallots, diced
2 tablespoons red curry paste
Red pepper flakes to taste
3 cups low-sodium vegetable broth
1 15-ounce can full-fat coconut milk
2 tablespoons low-sodium soy sauce
2 tablespoons peanut butter
2 sweet potatoes, peeled and cut into bite-sized cubes
1/2 lime, juiced
8 ounces rice vermicelli noodles
Fresh cilantro for garnish
Instructions
Heat the sesame oil in a large pot over medium heat.
Add the shallots, garlic, ginger, and the white parts of the green onions, sautéing until fragrant.
Stir in the red curry paste and red pepper flakes, cooking for 1 minute until aromatic.
Pour in the vegetable broth, coconut milk, soy sauce, and peanut butter, whisking until smooth.
Add the cubed sweet potatoes and bring the mixture to a simmer.
Cook until the potatoes are tender, about 15-20 minutes.
While the soup simmers, prepare the rice vermicelli noodles according to package instructions.
Stir in the lime juice to finish the soup.
Divide the cooked noodles into bowls and ladle the hot curry soup over them.
Garnish with the green parts of the onions and fresh cilantro before serving.
Notes
Ensure your red curry paste is labeled as vegetarian or vegan to keep the recipe meat-free. If you prefer more vegetables, add spinach or kale in the final few minutes of cooking. Leftovers can be stored in the refrigerator for up to 3 days, though the noodles may absorb some broth over time.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg