Massaman Curry Noodle Soup
This Massaman curry noodle soup has all the flavor of your favorite Thai takeout, but in cozy vegetable noodle soup form!
Yield: 6 servings
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 Anaheim chiles (or other spicy red chiles), seeded and minced
  • 1 tbsp minced ginger
  • 6 medium carrots, peeled and diced
  • 2 large sweet potatoes, peeled and diced
  • 6 cups vegetable broth
  • 1 (14 oz) can coconut milk
  • 2 tbsp massaman curry paste, plus more to taste
  • 14 oz fresh udon noodles
  • 5 oz baby kale
  • salted peanuts, to garnish
  1. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the garlic, chiles, and ginger to the pot. Saute for 1 minute, or until fragrant. Add in the carrots and sweet potatoes. Saute for 4-5 minutes, stirring frequently, and then stir in the vegetable broth, coconut milk, and curry paste. Bring to a boil and then lower the heat, simmering for 15-20 minutes or until vegetables are tender.
  2. Stir in the udon noodles and baby kale, continuing to simmer until kale is wilted. Season to taste with salt and black pepper, and more curry paste to taste. Serve garnished with peanuts.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at