Sweet Potato Curry Noodle Soup
This Sweet Potato Curry Noodle Soup is a vibrant, nourishing bowl of comfort that marries the natural sweetness of roasted-style potatoes with a rich, aromatic curry broth. Infused with ginger, shallots, coconut milk, and a savory touch of peanut butter, this fusion-inspired dish offers a luxurious mouthfeel that is perfectly balanced by soft vermicelli noodles. It is an easy, restaurant-quality meal that is perfect for busy weeknights, offering a symphony of spicy, sweet, and savory flavors in every slurp.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Simmering
- Cuisine: Thai-Fusion
- Diet: Vegan
Ingredients
1 tablespoon sesame oil
3 cloves garlic, diced finely
1/2 teaspoon ginger powder
5 green onions, diced (separated into whites and greens)
2 shallots, finely diced
2 tablespoons vegan red curry paste
Red pepper flakes to taste
2 large sweet potatoes, peeled and cubed
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
2 tablespoons creamy peanut butter
8 oz rice vermicelli noodles
Fresh lime wedges and cilantro for garnish
Instructions
Heat sesame oil in a large pot over medium heat.
Add the whites of the green onions, shallots, garlic, and ginger powder, sautéing until fragrant.
Stir in the red curry paste and red pepper flakes, cooking for 1 minute until aromatic.
Add the cubed sweet potatoes and vegetable broth, bringing to a boil before simmering until potatoes are tender.
Whisk in the coconut milk and peanut butter until smooth.
Prepare the vermicelli noodles in a separate pot according to package instructions.
Divide cooked noodles into bowls and ladle the soup over them.
Garnish with the green onion tops, cilantro, and a squeeze of fresh lime juice.
Notes
Ensure your red curry paste is free of shrimp paste or non-halal additives. If you prefer more protein, add chickpeas or tofu cubes. Store leftovers in an airtight container for up to 3 days; add a splash of water when reheating as the noodles will absorb the broth.
Find it online: https://cookingwithramsay.com/sweet-potato-curry-noodle-soup/