Description
This Sweet Potato Curry Noodle Soup is the ultimate comfort bowl, bridging vibrant aromatic spices with deep, earth-grounding nourishment. Featuring tender cubes of sweet potato, creamy coconut milk, and a hint of peanut butter, this soup provides a soothing velvet texture paired with the chew of rice vermicelli. Perfect for busy weeknights, this fragrant, fusion-inspired recipe is hearty, satisfying, and feels like a warm hug in a bowl.
Ingredients
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 shallots, finely diced
2 tablespoons red curry paste (vegan/no-alcohol)
2 medium sweet potatoes, peeled and cubed
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon creamy peanut butter
8 oz rice vermicelli noodles
2 tablespoons fresh cilantro, chopped
2 green onions, sliced thinly
Lime wedges for serving
Instructions
Heat the sesame oil in a large pot over medium heat.
Add the shallots, garlic, and ginger, sautéing until fragrant and softened.
Stir in the red curry paste, cooking for 1 minute until aromatic.
Add the cubed sweet potatoes and vegetable broth, bringing to a boil, then simmer for 15-20 minutes until tender.
Whisk in the coconut milk and peanut butter until fully incorporated and smooth.
In a separate pot, cook the rice vermicelli noodles according to package instructions, then drain.
Divide the noodles into bowls and ladle the hot sweet potato curry soup over them.
Garnish with fresh cilantro, green onions, and a squeeze of lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen over time. You can add tofu or chickpeas for extra plant-based protein if desired.