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Whole Wheat Noodle Soup in Curry Broth – vegetarian recipe
Stav Kogan

Whole Wheat Noodle Soup in Curry Broth

This Whole Wheat Noodle Soup in a fragrant curry broth is pure comfort in a bowl. A delightful throwback to retro American-style curries with a fresh, modern twist, featuring an aromatic broth, hearty whole wheat spaghetti, and a surprising mix of sweet apple, raisins, and crunch
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 675
Ingredients Method Nutrition

Ingredients
  

  • For the Curry Broth & Noodles
  • 3 tablespoons (45 ml / 1.5 fl oz) neutral oil, like grapeseed or corn
  • 1 small onion, chopped
  • 2 tablespoons (30 ml / 1 fl oz) minced garlic
  • 1 tablespoon (15 ml / 0.5 fl oz) peeled and minced fresh ginger
  • 2 tablespoons (30 ml / 1 fl oz) curry powder
  • Salt and freshly ground black pepper, to taste
  • 2 quarts (8 cups / 1920 ml) vegetable stock or water
  • 1 pound (454 g / 16 oz) whole wheat spaghetti
  • For the Mix-Ins & Garnish
  • 1 medium green apple, peeled, cored, and chopped
  • 1/4 cup (960 ml) raisins
  • 1/2 cup (480 ml) chopped pistachios, cashews, or pumpkin seeds
  • 1/2 cup (480 ml) chopped fresh cilantro
  • 1/4 cup (960 ml) coconut flakes, lightly toasted
  • for the Best Curry Noodle Soup
  • For a richer, creamier broth, stir in a half-cup of full-fat coconut milk along with the vegetable stock.
  • Control the heat by using a mild or hot curry powder to suit your preference. For an extra kick, add a pinch of red pepper flakes with the curry powder.
  • To save time, toast a larger batch of coconut flakes and nuts and store them in an airtight container for future use on salads, oatmeal, or other dishes.

Method
 

  1. In a large saucepan or Dutch oven over medium-high heat, warm the oil.
  2. Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
  3. Stir in the garlic and ginger and cook for another minute until wonderfully fragrant.
  4. Add the curry powder, a generous pinch of salt, and pepper, and stir constantly for 1 minute to toast the spices and deepen their flavor.
  5. Pour in the vegetable stock and bring the mixture to a rolling boil.
  6. Add the spaghetti directly to the broth and cook, stirring occasionally, for 8 to 10 minutes, or until just tender. Be careful to not let the pot boil over.
  7. Once the pasta is done, turn off the heat.
  8. Stir in the chopped apple, raisins, and nuts.
  9. Cover and let the soup rest for 2 to 3 minutes to allow the flavors to meld. Give it a final stir, taste and adjust seasoning if needed, then serve hot, garnished with fresh cilantro and toasted coconut.
  10. Don't be shy with veggies! Bulk up this soup by adding a cup of chopped carrots, celery, or spinach when you add the stock.

Nutrition

Calories: 675kcalCarbohydrates: 105gProtein: 18gFat: 22g

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