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

Cook Time: 25

Total Time: 45

Servings: 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

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.
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.
Blend until completely smooth. A high-speed blender creates the silkiest broth. If using a standard blender, blend for an extra minute.
Don’t overcook the vegetables. Keep the broccolini, green beans, and bell peppers crisp-tender so they add color and texture to every bite.
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.
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.
Use full-fat coconut milk. It creates the rich, creamy texture that makes this soup feel like a restaurant-quality meal.
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.

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