Creamy mango curry noodle soup

Though it might sound like an unusual combination, I’m telling you, once you try this creamy mango curry noodle soup, you’ll understand what I'm talking abut. It’s seriously that good: sweet mango is blended with coconut milk & fragrant curry spices. Then paired with rice noodles and topped with sautéed mushrooms to create the perfect sweet-and-savory bowl.

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One spoonful and you'll be looking for excuses to make it again and again. It's cozy, creamy, and packed with vibrant mango and Asian flavors. And what's better than that, its surprisingly easy enough for a weeknight diner.

Let’s make it together 🤍

Why You’ll Love This Recipe

• A flavor combination you'll want on repeat. Not only you, but your family will too!
• Ready in about 30 minutes. I think that's reason enough to give this coconut mango soup a try. After all, isn't that exactly what we're all looking for on busy (and hot!) weeknights?
• Packed with veggies. Mushrooms, broccoli, green beans, bell peppers, you name it!
• Naturally vegan and dairy-free, yet every bit as creamy as the classic version.
• Easy to customize. You can swap the vegetables or add tofu for extra protein. Everything works, honestly.
• Meal-prep friendly. Make the broth ahead of time and assemble fresh bowls whenever you're ready to eat.
• Super easy vegan soup recipe. Even if you’re an amateur chef, you’ll still ace it on the first try 🤩

Ingredients for Rice Noodle Curry Soup

For the Sautéed Mushrooms

• Mushrooms, of course. They're the true umami topping for this Thai-inspired coconut curry noodle soup. Both Cremini and button mushrooms work beautifully (button mushrooms are a bit cheaper & milder, though). Just use whichever looks fresher at the store.
• Avocado oil. I reach for avocado oil because it has a high smoke point, which means the mushrooms can brown without the oil burning. If you don't keep it in your pantry, olive oil is an easy swap. Save the fancy extra-virgin olive oil for salads; you won't notice the difference here.
• Soy sauce. The secret to mushrooms that taste restaurant-worthy. A tablespoon of soy sauce seasons them from the inside out and adds that irresistible umami flavor.
• Garlic powder. Garlic powder sticks to the mushrooms and seasons them evenly without the risk of burning like fresh garlic can. It's one of those small shortcuts that actually gives better results in a quick sauté.
• Black pepper. Just a pinch is enough to round out the flavors. If you own a pepper grinder, this is a great place to use it; the results are noticeably fresher than pre-ground pepper.

For Mango Curry Broth

• Mangoes. Ataulfo mangoes, particularly, are naturally sweeter, creamier, and less fibrous than most other varieties, so they’re perfect for blending into a silky broth. If the mango isn't sweet enough to eat on its own, it won't make the soup shine.
• Full-fat coconut milk. Go for full-fat, not light; the difference in creaminess is huge! I also recommend giving the can a good shake before opening, or stirring it well if the cream has separated.
• Vegetable broth. Homemade is wonderful if you have it, but a good-quality store-bought broth works perfectly. Just choose one that's low in sodium if you want more control over the seasoning.
• Red curry paste. For aromatics and warmth, plus a bit of heat (without requiring a dozen different spices!). You'll usually find it in the Asian section of the grocery store or at any Asian market. Brands like Thai Kitchen are mild, while Mae Ploy packs considerably more heat, so adjust the amount if needed.
• Garlic and ginger. Fresh is best.
• Shallot. Shallots have a milder, slightly sweeter flavor than regular onions, but if you don’t have one, half of a small yellow onion is a perfectly good substitute.
• Soy sauce. A little goes a long way to add that hint of umami.
• Brown sugar or maple syrup. This is completely optional and depends on your mangoes. I always taste the blended broth first. If the mangoes are perfectly ripe, you probably won't need any extra sweetness.
• Fresh lime juice. Bottled versions work in a pinch, but fresh makes a noticeable difference.

Toppings

• Rice vermicelli noodles. Rice vermicelli are my favorite here because they soak up the broth without adding an overwhelming texture to your vegan curry noodle soup. They also cook in just a few minutes, making this recipe even quicker. Be careful not to overcook them, though, as they'll continue to soften once they're added to the hot broth.
• Broccoli. For a pop of color, and also for that crunchy bite. Cut the florets into bite-sized pieces so they cook evenly and are easy to scoop up with the noodles.
• Green beans. Trim the ends, then chop them into 2-inch pieces so they're easy to eat. If you prefer softer vegetables, simply let them simmer for another minute or two.
• Red bell pepper. A topping that complements the natural sweetness of mangoes. Slice it thinly so it softens quickly while still keeping a bit of crunch. Yellow/orange bell peppers work just as well if that's what you have.
• Optional: baby spinach. Sneak that bundle of greens sitting in your fridge into this creamy mango curry noodle soup for extra vitamins. It wilts in seconds, so you’ll want to stir it in at the very end to keep it vibrant.

Optional Garnish

• Thai basil. If you can find it at your local grocery store, Thai basil is my first choice. It has a subtle licorice-like flavor that tastes wonderful in coconut curry and gives the soup an authentic Thai-inspired finish.
• Fresh mint. A few mint leaves might sound unexpected, but they add an incredibly fresh, cooling contrast to the warm, creamy broth.
• Cilantro. Love it or leave it, cilantro adds a bright, citrusy note. If you're one of the people who thinks it tastes like soap, simply skip it. The soup is still delicious without it.
• Lime wedges. Always serve the soup with extra lime wedges on the side. A final squeeze right before eating brightens the entire bowl and lets everyone adjust the acidity to their own taste.
• Chili flakes. Perfect for anyone who loves some extra heat 🌶️

How to Make Vegan Curry Noodle Soup

1. Cook the Mushrooms

Heat the oil (avocado or olive) in a large skillet over medium-high heat. Toss in the mushrooms and cook for 6–8 mins, stirring occasionally, until they’ve released their moisture and are nicely browned. Stir in the soy sauce + garlic powder + black pepper. Continue cooking for 1 more minute, then transfer to a plate.

Nothing too complicated, right? The rest of the steps are even simpler!

2. Cook the Noodles

Follow the instructions given on the package to cook the rice vermicelli (in a separate pan).

3. Make the Mango Broth

Add all the broth ingredients to a blender and run until smooth (remember to pause and scrape the sides). Once done, pour it into a Dutch oven and simmer for about 10 minutes.

4. Cook the Vegetables

Add the green beans first, and cook for 2 minutes, then add the broccolini and bell peppers. Cook for an additional 3–4 minutes so they stay bright green.

5. Assemble

Yup, it’s time to assemble… already!

Twist the noodles into the center of a shallow bowl. Ladle the creamy mango curry broth around them and top with mushrooms. Finish with Thai basil, mint, cilantro, a lime wedge, and chili flakes, if desired. That’s that; your quick & tasty creamy mango curry noodle soup is ready!

Storage Tips

Store the broth and noodles separately in the fridge for up to 3 days, then simply reheat and assemble when you're ready for round two. The flavors somehow get even better overnight!

Final Words

And if anyone gives you a funny look when you mention mango noodle soup, just hand them a bowl. They'll understand after the first spoonful 😋

More soup recipes

• Thai noodle soup
• Roasted red pepper soup
• Cabbage soup
• Pumpkin curry soup
• French lentil soup

Creamy mango curry noodle soup

Creamy mango curry noodle soup is a rich, comforting vegan dinner. It's made with coconut milk, ripe mangos, rice noodles, mushrooms, and fresh vegetables.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 445kcal

Author: Shayne J

Equipment

• 1 Large Skillet
• 1 pot
• 1 blender
• 1 stock pot

Ingredients

Sautéed Mushrooms

• 10 oz cremini or button mushrooms cleaned & halved
• 1 tablespoon avocado oil
• 1 tablespoon soy sauce
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Mango Curry Broth

• 2 ripe Ataulfo mangoes peeled and diced (about 2 cups)
• 1 13.5 oz can full-fat coconut milk
• 2 cups vegetable broth
• 2 tablespoon red curry paste
• 3 cloves garlic
• 1- inch piece fresh ginger
• 1 small shallot
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar or maple syrup only if needed
• Juice of 1 lime

Toppings

• 6 oz rice vermicelli noodles
• 1 cup broccoli cut into smaller florets
• 1 cup green beans
• 1 red bell pepper thinly sliced
• Baby spinach optional

Optional Garnish

• Thai basil
• Fresh mint
• Cilantro
• Lime wedges
• Chili flakes

Instructions

Cook the mushrooms

• Heat the avocado oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they’ve released their moisture and are nicely browned. Stir in the soy sauce, garlic powder, and black pepper. Cook for 1 minute more, then transfer to a plate.

Cook the noodles

• Cook the rice vermicelli separately according to the package directions.

Make the broth

• Add all the broth ingredients to a blender and run until smooth.
• Pour into a Dutch oven and simmer for about 10 minutes.

Cook the vegetables

• Add the green beans first. Cook 2 minutes.
• Add the broccolini and bell peppers. Cook another 3–4 minutes so they stay bright green.

Assemble

• Twist the noodles into the center of a shallow bowl. Ladle the creamy mango curry broth around them and top with mushrooms.
• Finish with Thai basil, mint, cilantro, a lime wedge, and chili flakes, if desired..

Notes

1. Use ripe mangoes. They should give slightly when pressed and smell sweet near the stem. Underripe mangoes won’t add enough sweetness or body to the broth.
2. Adjust the curry paste to taste. Different brands vary in heat and saltiness. Start with 1½ tablespoons if you’re sensitive to spice, then add more after simmering.
3. Blend until completely smooth. A high-speed blender creates the silkiest broth. If using a standard blender, blend for an extra minute.
4. Don’t overcook the vegetables. Keep the broccolini, green beans, and bell peppers crisp-tender so they add color and texture to every bite.
5. Cook the noodles separately. Rice noodles continue to absorb liquid, so keeping them separate prevents the broth from becoming too thick, especially if you have leftovers.
6. Taste before serving. If your mangoes are very sweet, add an extra squeeze of lime. If they’re more tart, a teaspoon of maple syrup can help balance the flavors.
7. Use full-fat coconut milk. It creates the rich, creamy texture that makes this soup feel like a restaurant-quality meal.
8. Store leftovers separately when possible. Refrigerate the broth and noodles in separate containers for up to 4 days, then combine them when reheating for the best texture.

Nutrition

Serving: 540g | Calories: 445kcal | Carbohydrates: 49g | Protein: 8g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 760mg | Potassium: 890mg | Fiber: 7g | Sugar: 20g | Vitamin A: 3800IU | Vitamin C: 95mg | Calcium: 70mg | Iron: 4mg