Curried Coconut Vegetable Noodle Soup

  • Recipe courtesy of Alicia M. Ojeda
Total Time:
35 min
20 min
Inactive Prep:
15 min
8 servings


  • 1 1/2 cups Thai young coconut meat
  • 1 scallion
  • 1/2 to 1 1/4 jalapeno pepper, seeded
  • 1 to 2 pitted, medium dates
  • 1 to 2 medium cloves garlic, peeled
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon curry powder
  • 2 teaspoons shiitake powder or wheat-free tamari
  • 1 teaspoon red or green curry paste, optional
  • 1 teaspoon salt
  • Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles)
  • 1/4 teaspoon tamarind paste
  • 5 cups coconut water


    For the soup base:
    Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.

    For the kelp noodles:

    Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.

    Cook's Note: Noodles can be used plain in the soup, however, if time permits, marinating them adds a burst of flavor and is preferred.

    For the vegetable mixture for the soup:

    Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.

    Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.