Curry Noodle Soup | FoodByMaria Recipes

Vegan Comfort Food

Kale + Chickpea Curry Soup

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Curry noodle soup in big bowl with chopsticks

Prep

20 minutes

Cook

40 minutes

Yield

4

This delicious, comforting curry noodle soup combines the nutritional benefits of kale, the protein from chickpeas, and the warming flavors of curry all into one easy recipe. Whip this up on a cold winter night, or meal prep for the week ahead. 

Curry noodle soup in big bowl with chopsticks

Why you’ll love this curry noodle soup: 

  • Quick Prep: Prep this noodle soup in only 20 minutes and have it ready in an hour 
  • Meal Prep: This soup is great to make up on a Sunday and have in the fridge for a quick, healthy lunch all week 
  • Delicious: The curry flavors in this soup are truly warming and delicious

Ingredient Notes: 

Kale: Kale contains fibers, antioxidants, calcium, vitamins C & K, iron, and the list goes on. It’s truly a superfood and so easy to add into soups, pasta, smoothies, salads, etc.

Chickpeas: Chickpeas are great for digestion because they are high in dietary fiber, they also help you build strong bones, and make this dish super filling.

Curry noodle soup in big bowl with chopsticks

How to make curry noodle soup: 

  1. For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onions.  Sweat this out for around 5 minutes.  Allow to brown slightly, and stir often to avoid burning. Mince or grate the garlic cloves, ginger, and turmeric; adding them to the onions. Cook for 2 – 3 minutes until fragrant and slightly soft.
  2. Add the curry paste and cook for 5 minutes on medium heat. The longer you cook this, the stronger the flavors will be!
  3. Drain + rinse the chickpeas, add them to the pot and continue to cook for 3 – 5 minutes. Add coconut milk + water, and bring the pot to a boil. Add the vegan fish sauce, ginger powder, maple syrup, tamari, and lime juice. Adjust seasonings to taste if desired. Simmer with the lid on low while you prep your noodles or choice, kale, and toppings. 
  4. Cook your Spaghettini until soft or as per package instructions. Strain, and rinse with hot water. Set aside in a bowl. 
  5. Wash the kale and finely chop. Add it to the pot of soup.
  6. Add ramen noodles into each bowl and serve soup overtop.
  7. Garnish with fresh cilantro, basil, and lime wedges.

Curry noodle soup in big bowl with chopsticks

Expert Tips & FAQ: 

Spices: Add any of your favorite spices or sauces; hoisin, chili garlic, etc.

Noodles: Enjoy this soup with or without pasta, use your favorite gluten-free pasta, and even add some of your favorite vegetables!

Storage: Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.

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Kale + Chickpea Curry Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Vegan Meals
  • Method: Cook
  • Cuisine: Asian-Inspired, Vegan, Vegetarian, Gluten-Free
  • Diet: Vegan

Description

This delicious, filling and flavorful curry noodle soup is loaded with the health benefits of kale and chickpeas and is perfect for a cold winter day.


Ingredients

Scale

1 tbsp olive oil

2 large onions (finely diced)

8 garlic cloves

6 inches ginger

4 knobs turmeric

4 tbsp red Thai curry paste

1398ml can chickpeas

2398ml cans Thai coconut milk

7 cups filtered water 

1 ½ tbsp vegan fish sauce

1 ½ tsp ginger powder

1 ½ tbsp maple syrup

2 tbsp tamari

1 lime (juiced)

½ head green kale

1 box Spaghettini pasta, gluten-free noodles or rice noodles or choice

Fresh cilantro

Fresh basil

Fresh lime (in wedges)


Instructions

For the soup, in a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onions.  Sweat this out for around 5 minutes.  Allow to brown slightly, and stir often to avoid burning. Mince or grate the garlic cloves, ginger, and turmeric; adding them to the onions. Cook for 2 – 3 minutes until fragrant and slightly soft.

Add the curry paste and cook for 5 minutes on medium heat. The longer you cook this, the stronger the flavors will be!

Drain + rinse the chickpeas, add them to the pot and continue to cook for 3 – 5 minutes. Add coconut milk + water, and bring the pot to a boil. Add the vegan fish sauce, ginger powder, maple syrup, tamari, and lime juice. Adjust seasonings to taste if desired. Simmer with the lid on low while you prep your noodles or choice, kale, and toppings. 

Cook your Spaghettini until soft or as per package instructions. Strain, and rinse with hot water. Set aside in a bowl. 

Wash the kale and finely chop. Add it to the pot of soup.

Add ramen noodles into each bowl and serve soup overtop.

Garnish with fresh cilantro, basil, and lime wedges.


Notes

Add any of your favorite spices or sauces; hoisin, chili garlic, etc.

Enjoy this soup with or without pasta, use your favorite gluten-free pasta, and even add some of your favorite vegetables!

This soup is PERFECT + delicious for cold winter days. 

Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.


Nutrition

  • Serving Size: 4
  • Calories: 289
  • Sugar: 6.3g
  • Sodium: 627.7mg
  • Fat: 18.7g
  • Saturated Fat: 12.7g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 31.5g
  • Fiber: 4.6g
  • Protein: 6.3g
  • Cholesterol: 0mg

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