Curry Soup with Noodles, Vegetables and Soft-Boiled Eggs
Sandra 28 May 2026 A comforting and well-balanced curry noodle soup with vegetables and soft-boiled eggs, perfect for braving the cold weather.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
- Servings
- 4 servings
Ingredients
4 servings
4
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2 tbsp curry pastes 
200 g noodles 
300 g mixed vegetables 
4 eggs 
400 ml coconut milk 
500 ml vegetable stock 
2 tbsp soy sauce 
1 lime
Method
- Boil the eggs for 6 minutes, then cool them in iced water and peel them.
- Cook the noodles according to the instructions on the packet and set aside.
- Heat the curry paste in a pan for 1 minute, then add the coconut milk and vegetable stock. Bring to the boil.
- Add the mixed vegetables and cook until tender.
- Stir in the cooked noodles and soy sauce.
- Serve the soup in bowls, garnished with halved eggs and a squeeze of lime.
Nutrition (per serving)
- 450kcal
- Energy
- 15g
- Protein
- 50g
- Carbohydrates
- 20g
- Fat
Protein 14% Carbohydrates 45% Fat 41%
All nutrition values
- Calories
- 450 kcal
- Protein
- 15 g
- Carbohydrates
- 50 g
- of which sugars
- 5 g
- Fat
- 20 g
- of which saturated
- 15 g
- Fibre
- 5 g
- Salt
- 3 g
Values provided by the cook.
Allergens
Contains
- Gluten
- Egg
- Soy
- Nightshades
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
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