Coconut Curry Noodle Soup

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Coconut Curry Noodle Soup
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Coconut Curry Noodle Soup

Added by: on Jan 29th, 2017
I found this recipe online a while back and wanted to make it vegan. I am so glad I did, this soup is amazing!!! You probably have most or all the ingredients on hand. If it cool or cold where you are do yourself a favor and get to cooking. I cannot wait to make this again!!!
Prep Time:
10 min
Cook Time:
15 min
Ready In:
25 min



Original Recipe Yield: 6 servings


  • 3 tablespoon oil
  • 6 cloves garlic chopped
  • 2 tablespoons fresh ginger, grated
  • 5 tablespoons Thai red curry paste
  • 1 package Gardein Teriyaki Chick'n Strips (toss the sauce packet in the freezer for some other time), cut each piece into 4 equal size pieces
  • 8 cups broth (I used No Chicken- Chicken Bouillon made according to package directions)
  • 3 tablespoons Bragg's liquid aminos
  • 1 can coconut milk
  • 12 ounces dried thin spaghetti noodles, broken into 1-1/2" lengths
  • 1 lime, juced
  • Garnish: sliced red onion, cilantro
Nutrition Facts
Coconut Curry Noodle Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 409

  • Total Fat: 21.5 g
  •     Saturated Fat: 9.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.1 mg
  • Sodium: 848.5 mg
  • Total Carbs: 45 g
  •     Dietary Fiber: 4.8 g
  •     Sugars: 4.6 g
  • Protein: 12 g

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In a large soup pot over medium heat, add the oil, garlic, ginger and Thai red curry paste. Stir well and cook about 5 minutes. Add chicken and stir until it's defrosted. Add broth, liquid aminos and coconut milk. Bring to a slow boil and add the noodles. Cook according to package directions for noodles to get done. Serve with garnishes and enjoy!


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