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Creamy Curry Egg Noodle Soup

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

Ingredients

4 Servings

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

2

Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; plus more

4

cups low-sodium vegetable broth

cup tahini

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

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, ¼ cup curry paste, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt. 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 more salt if desired.

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.

How would you rate Creamy Curry Egg Noodle Soup?

  • This was out of this world. The flavors were amazing. Based on other reviews, I reduced the salt to two teaspoons and just did one tablespoon of honey. It was a perfect soup for a winter night.

    • JessT77

    • Wisconsin

    • 12/30/2021

  • So delicious after a few Christmas days with red meat! The red Thai curry is not too spicy! Just right!! We rate our food recipe adventures 1 - 10. Hubby gives it a 12!

    • Anonymous

    • Whitehall, Michigan

    • 12/28/2021

  • Great recipe. Didn’t use that much salt, but did stick to the correct amount of honey and it was too sweet. Might be my honey, but I’m going to use 1 tablespoon next time.

    • Greta

    • Sacramento CA

    • 12/23/2021

  • Interesting flavors in the broth with the tahini / curry combo that didn’t end up being a favorite, but glad I gave it a try! Overall pretty tasty and comforting, great textures with the noodles and kale. I took other reviewers’ advice and reduced the salt by about half to start and added a touch more at the end.

    • Karina Benloucif

    • Brooklyn, NY

    • 12/23/2021

  • We loved this! I used low-salt chicken broth and curly kale, because it's what I had. I also halved the salt and honey. This is creamy, full of flavor, fiery and incredibly comforting. We ate it as is, but I'm sure it would be wonderful with shrimp or little cubes of tofu. Next time I will add more kale.

    • Anonymous

    • Little Rock, AR

    • 12/22/2021

  • Brought this soup to friend's house. Everyone loved it. Husbands too. I'm making it again on this rainy Sunday. I'll cut back on salt but other than that it's fantastic as written.

    • Lucky Twiggums

    • Brooklyn, New York

    • 12/19/2021

  • Pretty good! Absolutely echo everyone else on the salt. I also would reduce the honey a tad if/when I made this again. Over all though, not bad for a quick and easy dinner.

    • H.M.

    • Sioux Falls, SD

    • 12/16/2021

  • Absolutely delicious, made it as is excepted for the amount of salt. Per other comments I added most of the salt at the end to insure it had the right salt amount. I also added some cooked chicken to make it a bit more substantial. Tasted like a Pad Thai soup, definitely a keeper!

    • Gareth

    • Flintstone, GA

    • 12/14/2021

  • I LOVED this recipe! Here’s what I did: 1. forgot tahini at the store so nixed that 2. only did 1/2 tb of salt after reading the reviews (i don’t like salty) 3. added in shrimp to make it a more complete meal! Totally recommend, it was quick, easy and delicious.

    • Chloe L

    • Columbus, OH

    • 12/14/2021

  • This is one of the most delicious things I’ve made in 2021! While I the broth seems quirky, the results are complex and umami-rich. I didn’t have kale, so I used collards instead, which did require more cooking time. I think next time I’ll experiment more with the soup ingredients, adding mushrooms and cubed tofu, maybe swapping out the egg noodles for thinner rice noodles. But I’m not changing a thing about this broth!

    • Meg

    • Washington DC

    • 12/13/2021

  • Ok the negative reviews are people who are just...salty. I've made this twice and it was so good. the first time I didn't have curry paste so I used harissa and it was fantastic with orzo and a bit of cumin at the end. Second time I did it with the curry paste and used firm silken tofu instead of egg noodles and it was also amazing. Just use common sense and don't throw a sh*t ton of salt in! Do a little bit at a time, it's not rocket science!

    • Julia

    • New York

    • 12/12/2021

  • I'm so disappointed to see bad reviews of this recipe since my boyfriend and I LOVED it! I'm Thai and was curious to how this recipe would come out since it seemed overly simple to make---- flavors did not disappoint! We used ingredients from our local Asian store that I always keep on hand (wonder if this is what tripped up others). Instead of egg noodles we used soba which was a fantastic addition. This will definitely be on our rotation now since it comes together quickly, don't skip trying this recipe!

    • Anonymous

    • Miami, FL

    • 12/12/2021

  • Despite the mixed reviews I read I made this dish and was not disappointed, it turned out delicious. Not only is it deceptively easy and quick, but the taste is balanced and complex. I couldn't find low sodium veggie broth and only had seasoned rice vinegar, so I ended up cutting the salt by less than half of what is in the recipe. I also noticed a lot of reviews say that it was too salty, I would start with 1/3-1/2 of the suggested salt and add more if needed. Will definitely be making this again.

    • Ola

    • Ventura California

    • 12/10/2021

  • Stunning flavors - I used green thai curry paste instead of red, so I can't say what the red would have tasted like. This will be a standard in the recipe rotation. Simple and delicious.

    • Konstantin

    • Durham, NC

    • 12/10/2021

  • based on the comments here, I will definitely now try and make this soup. If everybody loves it, then its likely not going to be interesting. If some like it, others not, then it may be a new flavor combo for me. Like any recipe with added salt, I taste along the way, and don't add unless I want. Salt is easy to finish with.

    • PKingsley

    • Rochester, NY

    • 12/8/2021