Cauliflower Curry Noodle Soup
A rich, vibrant golden soup where tender cauliflower florets simmer in a luxuriously spiced coconut curry broth. Soft noodles, crisp greens, and aromatic herbs complete this comforting one-pot meal — warm, deeply flavourful, naturally creamy, and satisfying enough for dinner. Perfect balance of mild spice, sweet coconut, and hearty vegetables, all completely plant-based.
Shared by jessy
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Aromatics & Curry Base;
- 1 medium onion — finely diced.. 3 cloves garlic — minced
- 2.5 cm fresh ginger — grated.. ½ teaspoon ground coriander
- 1–2 tablespoons curry paste (yellow, red or green — adjust heat to taste)
- 1 teaspoon ground turmeric.. ½ teaspoon ground cumin
- ¼ teaspoon chilli flakes — optional, for extra heat
- #Soup & Main Ingredients;
- 400 ml can full-fat coconut milk.. 2 cups vegetable stock
- ½ cup water — adjust thickness
- 1 small head cauliflower — cut into bite-sized florets
- 150 grams dried noodles — rice, egg-free udon or wheat noodles
- 1 bunch broccolini, long-stem broccoli or green beans — trimmed and cut
- 1 bunch broccolini, long-stem broccoli or green beans — trimmed and cut
- 1 red bell pepper — sliced (optional)
- #Seasoning & Finish;
- 1–2 tablespoons soy sauce or tamari.. 1 tablespoon lime juice
- 1–2 tablespoons coconut sugar or maple syrup.. ½ teaspoon sea salt — adjust to taste
- Fresh coriander, green onion, lime wedges and chilli flakes — for topping
👩🍳 Instructions
- 1
Sauté aromatics: Heat 1 tablespoon oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft. Stir in garlic, ginger, curry paste, turmeric, cumin, coriander and chilli flakes — cook 2 minutes until fragrant and spices release their colour.
- 2
Build the broth: Pour in coconut milk, vegetable stock and water. Stir gently and bring to a gentle simmer. Reduce heat to low and cook 5 minutes to let flavours meld.
- 3
Cook vegetables: Add cauliflower florets and bell pepper. Simmer gently 8–10 minutes until cauliflower is just tender but still holds shape. Do not overcook or it will turn mushy.
- 4
Add noodles and greens: Push vegetables aside. Add noodles and broccolini or green beans directly into the broth. Simmer 4–6 minutes more until noodles are tender and greens are bright and crisp-tender.
- 5
Balance the flavour: Stir in soy sauce, lime juice, coconut sugar and salt. Taste and adjust — add more lime for brightness, sugar for sweetness, soy for depth, or extra curry paste for heat. The broth should taste creamy, tangy, salty and subtly sweet.
- 6
Serve: Ladle generously into bowls. Drizzle with extra coconut milk, top with fresh coriander, sliced green onion, chilli flakes and a lime wedge. Enjoy hot.