This Coconut Curry Ramen Noodle Soup is the perfect comforting vegan soup. A creamy coconut milk curry, tender leeks and mushrooms all served over buckwheat soba noodles! Gluten free with a Paleo option!
Isn’t soup just, like, the best comfort food?!
1 Tbsp olive oil
2 leeks, sliced, white and light green parts only
16 oz. baby bella mushrooms
4 cloves garlic, minced
2 Tbsp red curry paste
1 Tbsp curry powder
1 Tbsp lemongrass, minced
1/2 tsp ground ginger
1 (14-oz.) can light coconut milk
2 Tbsp soy sauce
1 Tbsp coconut sugar
1 tsp lime juice
1/2 tsp smoked paprika
4 c. vegetable broth
8 oz. soba or Ramen noodles
Scallions, cilantro, and sesame seeds, for serving
Cook the soba or ramen noodles according to package directions.
Heat olive oil in a large soup pot over medium-high heat. Add the leeks and mushrooms, stirring frequently, until tender, about 6-8 minutes. Add the garlic, curry paste, curry powder, lemongrass, and ginger, stirring another minute.
In a separate bowl, whisk together the coconut milk, soy sauce, coconut sugar, lime juice, and smoked paprika. Slowly pour this into the pot with the vegetables. Add the vegetable broth and increase the heat to high.
Bring the mixture to a boil, then reduce to a simmer. Simmer uncovered, 20 minutes, until the flavors have married together. Taste and season with salt.
Serve the coconut curry over noodles, topped with minced cilantro, scallions, and sesame seeds.