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Creamy Curry Egg Noodle Soup

4.2

(93)

Creamy Curry Egg Noodle Soup recipe
Photographs by: Emma Fishman

This creamy noodle soup from recipe production assistant Mehreen Karim is like a bowl full of warm hugs. The quick umami-packed broth is made by enriching store-bought vegetable broth with creamy tahini and robust Thai red curry paste, then loaded with chewy egg noodles and wilted kale. (Just make sure you use shrimp free curry paste.) To make this dish vegetarian, be sure to use shrimp-free curry paste; to make it vegan, substitute rice noodles for egg noodles, agave for honey, and coconut oil for butter. Be sure to save any extra broth—it’s great paired with fragrant rice, tofu, or even spiralized zucchini.

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What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

1

large leek or 2 medium leeks

2

Tbsp. vegetable oil

5

large garlic cloves, finely grated

¼

cup (or more) Thai red curry paste

4

cups low-sodium vegetable broth

⅓

cup tahini (such as Soom)

3

Tbsp. honey

1

Tbsp. soy sauce

1

Tbsp. unseasoned rice vinegar

12

oz. wide egg noodles

1

small bunch Tuscan kale, ribs and stems removed, leaves torn into small pieces

2

Tbsp. unsalted butter

Preparation

  1. Step 1

    Trim dark green top from leek; discard. Slice white and pale green parts ½" thick. Place in a large bowl, cover with water, and rinse, separating rings to remove dirt. Drain; pat dry.

    Step 2

    Heat oil in a large pot over medium. Cook half of the leek, stirring occasionally, until softened, about 2 minutes. Add garlic and ¼ cup curry paste. Cook, stirring occasionally to coat leek, until fragrant and curry is brick red, about 2 minutes. Add broth, tahini, honey, soy sauce, vinegar, and 2 cups water and stir to combine. Increase heat to high and bring liquid to a boil. Reduce heat to low, cover pot, and simmer 20 minutes. Taste soup; stir in more curry paste and season with salt.

    Step 3

    Meanwhile, cook noodles in a large pot of boiling salted water according to package directions, stirring occasionally, until al dente. Drain and set aside.

    Step 4

    Add kale, butter, and remaining leek to soup and simmer, uncovered, stirring occasionally, until kale and leek are softened, 5–7 minutes.

    Step 5

    Divide reserved egg noodles among bowls; ladle soup over.

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Reviews (93)

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  • Please know that sesame is a major (and potentially life-threatening) allergen, so ALWAYS let guests know that a dish contains sesame or tahini.

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    • CT

    • 4/19/2023

  • Edible but not good… don’t understand how it got such good reviews.

    • Anonymous

    • 3/14/2023

  • This was delicious, but as someone who must watch my sodium intake the print version of the recipe calling for two Tbsp. of salt raised a red flag for me, so I ignored that and just salted to taste. It turned out that with curry paste and the soy sauce that just a pinch of salt was perfectly fine. Other than the salt reduction the only other modification I made was to throw in a cup of small shrimp. Absolutely yummy!

    • Jonathan

    • Middletown, RI

    • 11/17/2022

  • This was great! Very flavorful! I used veggie broth and coconut aminos instead of soy sauce. My Thai curry paste is spicy and I knew that going in so I mixed the spicy one and a less spicy one and it’s prefect. We do like spicy food though. I also added more veggies. Lastly I put the noodles in the bowl some fish on top and the soup over that. The soup cooks the fish to perfection. Also I never add salt like a recipe calls for. It’s always (yes I said always) too salty. Thai curry paste and coconut aminos are salty and knowing this I didn’t even salt a little while cooking. In the end I didn’t feel this recipe needed any extra salt. It’s a wonderful!! Will make again!!

    • Kerri

    • Richmond, Va

    • 3/9/2022

  • Delicious but I forgot the leeks so I used an onion & shallot. I’m sure I will make again.

    • Gloria

    • Los Angeles

    • 3/7/2022

  • Fortunately, I read the reviews before making this. I didn’t add any salt at the time the instructions called for it. I figured I would wait until the end to decide how much to add. I ended up not adding any salt to it at all. That being said, while the flavor was good, it still needed a little boost. I added 1t Penzey’s Bangkok spice blend, and four dried Burma Spice Kaffir Lime leaves during the simmer. I also added more veggies with the kale: carrots, spinach, mushrooms. I will make it again, possibly adding coconut milk (as another reader suggested), and a chili pepper, though it is fine without those additions.

    • Kimberly P

    • Phx, AZ

    • 2/7/2022

  • Although packed with many ingredients, the broth surprisingly lacked flavor. We won't be making again.

    • MU

    • San Francisco, CA

    • 2/1/2022