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curried cauliflower noodle soup

Cauliflower Curried Noodle Soup

This has to be one of my favourite dishes yet. Creamy, thick, comforting and full of flavour. I've taken the humble cauliflower and given it a transformation into an absolute key ingredient in this curried noodle soup. Pass the fork and spoon and let's dive in!
4.34 from 3 votes
Prep Time 8 mins
Cook Time 18 mins
Servings 2 People


  • 1 large white onion finely diced
  • 1 red chilli
  • Thumb sized piece ginger finely chopped
  • 4 cloves garlic minced
  • 400 ml tinned coconut milk full fat works best
  • 700 ml veg stock made with boiling water and stock cube
  • 1/2 tsp salt
  • 1 tbsp tamari optional

For the filling:

  • 1 large cauliflower
  • 300 g noodles I used amoy medium noodle, swap for udon
  • 100 g Tenderstem around 6-7 stems


  • 1 tsp turmeric
  • 1 tbsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp chilli flakes to garnish
  • 1/2 lime juice squeezed


  • Method:
  • Add a drizzle of olive oil to a deep frying pan and add the finely chopped onion, ginger and chilli and fry for 4 minutes
  • Add the minced garlic and fry for a further minute
  • Toss in the chopped cauliflower florets, squeeze in the lime juice then add the spices and stir through for 3-4 minutes (add the tamari if using)
  • Pour in the stock and coconut milk and leave to simmer for around 10 minutes
  • Add the medium noodles (or udon depending on what you're using) and tenderstem, leave for heat for a further 4 minutes before serving up
  • Season generously, give a taste test adding any more spices if necessary (you might need a little more paprika for colour)
  • Sprinkle with chilli flakes and enjoy!


Which noodes? I used Amoy medium noodles as they're delicious and thick, perfect for this recipe. You can swap for thicker udon noodles.
What coconut milk? I use full fat however you can use the 'lighter' tinned milk but the consistency might be a little thicker
How much stock? Again I like to add around 700ml however you can add a little more to the dish if the noodles soak it all up, just remember to leave a few more minutes for the stock to absorb the flavours of the soup before serving
What Broccoli? I've used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.
What if I like spice? Go on! Get generous with the chilli flakes for serving, or go one step further and drizzle on that sriracha for FLAMES!