Description
A flavorful and spicy Thai red curry noodle soup.
Ingredients
Scale
- 2 tablespoons red curry paste
- 1 can coconut milk (400ml)
- 4 cups vegetable broth
- 200g rice noodles
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Sliced chili for garnish
Instructions
- Heat a pot over medium heat.
- Add red curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth; stir well.
- Bring the mixture to a simmer.
- Add mixed vegetables and cook for 5 minutes.
- Cook rice noodles according to package instructions; drain.
- Add cooked noodles to the soup.
- Stir in soy sauce and lime juice.
- Serve hot, garnished with basil and sliced chili.
Notes
- Adjust spice level by adding more or less curry paste.
- Use any vegetables you prefer.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg