Curry Soup with Glass Noodles

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First, clean the vegetables. Cut the carrots and mushrooms into slices and the broccoli into small florets.
Put the broth in a sufficiently large saucepan and warm it up. Now add the carrots and onions first. After three minutes add the broccoli florets. Now soak the glass noodles in cold water.
When the broth with the vegetables is boiling, add the mushroom slices. After everything has simmered for about three to five minutes, reduce the heat a little and add the coconut milk to the soup. Season properly with the curry and refine it with other spices if necessary.
Squeeze out the soaked glass noodles and cut the noodles into smaller pieces (because of the mess). Then add to the soup and let it steep for another 10 minutes over low heat.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.