The cold and rainy days are approaching. Next time the weather is gloomy try this healthy, flavorful, and slightly spicy curry soup.
Simply delicious, this recipe takes less than an hour and contains only ten ingredients.
Want to know what you’re eating? Here are the healthiest ingredients in this recipe:
Soba: Soba noodles are a gluten-free, high-protein alternative to wheat-flour noodles. They’re made from buckwheat seeds and may help lower blood cholesterol and control blood glucose levels.
Red Bell Peppers: Stick to the red peppers when enjoying these bright and tangy vegetables! They are much higher in vitamins A and C than the other varieties. They also contain vitamin B6 to protect your nervous system and enough folate to keep your heart healthy.
Sesame Oil: Sounds exotic right? Sesame oil is a staple in Asian dishes and is in a main component of hummus, so you’re probably more familiar with it than you think. Those tiny seeds contain a ton of nutrients, including calcium, fiber, iron, protein, magnesium and phosphorus. Magnesium and phosphorous have many roles in the body, but they work together to promote healthy bones and teeth.
Ginger: Ginger is a root spice that has powerful anti-inflammatory and anti-nausea effects. Ginger reduces the symptoms of indigestion, and a study from the University of Georgia found that ginger consumption could ease muscle pain and soreness.
Garlic: This flavorful herb protects against free-radical damage, infections, several types of cancer, and most heart and blood conditions. It’s also rich in vitamins A and C and manganese.
Gluten-Free Curry Noodle Soup
- 2 teaspoons sesame oil (No sesame oil on hand? Substitute with canola or olive oil)
- 2 tablespoons ginger
- 3 garlic cloves
- 1 tablespoon red curry paste (If you love spicy, use 2 tablespoons)
- One 14-ounce can light coconut milk
- 3 cups low-sodium “No-Chicken” broth
- 2 bundles soba noodles
- 1 cup sliced carrots
- 1 cup sliced red bell pepper
- 1 large sweet onion
Note: Red curry paste can be expensive at regular grocery stores. Check out MD Oriental Market on Fowler Avenue for the ingredients in this recipe! You’ll get double the container sizes for half the price.
- Add sesame oil, onion and bell peppers to a large pan and cook for 4 – 5 minutes on medium heat.
- Mince the garlic and ginger in a food processor then add them both to the pan. (I used frozen ginger paste from Patel Brothers on Fowler Avenue. If using this, add 2 frozen cubes to the minced garlic and cook until frozen ginger melts apart).
- Add the curry paste and mix evenly.
- Add the coconut milk and vegetable broth. Turn up the heat and bring the mixture to a simmer, stirring often.
- Add the carrots and reduce the heat to medium-low. Simmer for about 15 to 20 minutes, stirring occasionally.
- Add the noodles and cook for an additional 4 to 5 minutes, stirring often.
- Remove from heat, let cool for a couple minutes, and enjoy!
Note: Leftovers may be stored in the fridge. However, the noodles will continue to soak up the broth, creating more of a noodle curry than a soup.