Description
A delicious and aromatic Thai Red Curry Noodle Soup that combines rich flavors and textures for a satisfying meal.
Ingredients
Scale
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 200g rice noodles
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the red curry paste over medium heat until fragrant.
- Add the coconut milk and vegetable broth, stirring to combine.
- Bring the mixture to a simmer.
- Add the rice noodles and cook according to package instructions.
- Stir in the mushrooms, spinach, and bell pepper, cooking until the vegetables are tender.
- Season with soy sauce and lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the amount of red curry paste to taste for desired spiciness.
- Feel free to add other vegetables like carrots or zucchini.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg