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Food & Home

Curry Noodle Soup


Many of the moms we talked to said that they could never satisfy their hunger. But with this big bowl of broth-y soup, you don’t need to overeat to feel full. Gerda Endemann, our senior director of science and research, says: “A great way to make a warm, rich soup even more nutritious is to top it with an egg, or two or three. Eggs have lots going for them, but what’s especially important during pregnancy and lactation is their generous amount of choline, an essential component of the developing neural tube. The placenta pumps in choline to keep levels in utero high, and it isn’t easy to replenish Mom’s supply. Choline is absent from or present at low levels in most prenatal multivitamins, despite its importance for fetal brain development, so eat eggs, meat, fatty fish, soybeans, or lecithin regularly. The other toppers aren’t bad either—mint way outdoes spinach as far as fiber and iron, so pile it on.”

1. Bring a large pot of water to a boil. Add the rice noodles and cook for about 5 to 8 minutes (or according to the package directions). Strain and rinse them with cold water to stop them from continuing to cook. Shake dry and transfer to a bowl. Toss with a little grape-seed oil to prevent the noodles from sticking together. Set aside.

2. In a heavy-bottomed pan, heat 2 tablespoons grape-seed oil over medium heat. Add the curry paste and let the flavors bloom and become fragrant in the hot oil. After a minute or two add the chicken stock, coconut milk, and fish sauce. Bring to a strong simmer, then add the peas. Cook until the peas are tender but still a bit crunchy, about 3 to 5 minutes.

3. To serve, add divide the noodles among 4 bowls and ladle the broth over them. Top each serving with a 7-minute egg. Garnish with the cilantro, mint, sriracha, and lime wedges.