Photo of Vegetable curry noodle soup by WW

Vegetable curry noodle soup

SmartPoints® value per serving
Total Time
25 min
10 min
15 min
Quick and delicious, this riff on traditional chicken noodle soup is ready in 25 minutes with two hearty bowls of delicious curry scented vegetables. Make this fully vegetarian with vegetable broth in place of the chicken broth. The combination of kale, zucchini and tomato in addition to the standard carrot, celery and onion make this soup truly comforting and filling. The tender delicate noodles add texture and keep the traditional element. Have this alone or with a simple green salad. It makes a wonderful lunch at home or on the go and, of course, a warming dinner any night of the week.


Cooking spray

1 spray(s)

Uncooked carrot(s)

¼ cup(s), chopped

Uncooked celery

¼ cup(s), chopped

Uncooked onion(s)

1 cup(s), chopped

Garlic clove(s)

1 medium clove(s), minced

Minced ginger

½ tsp

Curry powder

1 tsp

Fat free chicken broth

2 cup(s)

Uncooked zucchini

1 cup(s), diced

Canned diced tomatoes

½ cup(s), drained

Uncooked kale

2 cup(s), baby

Skinny Pasta Konjac noodles, noodle shape (WW endorsed)

1 bag(s), rinsed and drained

Fresh lime juice

½ tsp

Uncooked scallion(s)

2 tsp, chopped


2 tsp, chopped


  1. Spray a medium sized saucepan with cooking spray.
  2. Add carrot, celery, and onion and cook for 5-7 minutes, stirring frequently, until they soften.
  3. Add garlic, ginger and curry powder and cook 1 minute.
  4. Add broth, zucchini, and tomatoes and cook for 5 minutes or until zucchini is tender.
  5. Add kale and Skinny Noodles and cook for 3-5 minutes to heat through. Stir in lime juice and serve garnished with scallion and cilantro


Yields 4 cups – 2, 2 cup servings