Quick Thai Red Curry Noodle Soup
A vibrant and aromatic coconut-based soup featuring rice noodles, fresh vegetables, and a spicy red curry kick.
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Ingredients
- 8 oz Rice noodles
- 3 tbsp Red curry paste
- 14 oz can Coconut milk (full fat)
- 4 cups Vegetable broth
- 1 tbsp Coconut oil
- 1 tbsp Fresh ginger, minced
- 3 cloves Garlic, minced
- 2 tbsp Fish sauce (or soy sauce)
- 1 tbsp Brown sugar
- 1 large Red bell pepper, sliced
- 1 tbsp Fresh lime juice
- 1/4 cup Fresh cilantro(optional)
Instructions
- 1
Cook the rice noodles according to package instructions, drain, and set aside.
- 2
Heat coconut oil in a large pot over medium heat, then add garlic and ginger, sautéing for 1 minute until fragrant.
- 3
Stir in the red curry paste and cook for another 2 minutes to release the oils and deepen the flavor.
- 4
Pour in the vegetable broth and coconut milk, stirring well to combine the paste into the liquid.
- 5
Add the sliced bell pepper, fish sauce, and brown sugar, then bring the soup to a gentle simmer for 5-7 minutes.
- 6
Stir in the lime juice and taste, adjusting salt or sweetness as needed.
- 7
Divide the cooked noodles into four bowls and ladle the hot curry broth and peppers over them.
- 8
Garnish with fresh cilantro and an extra lime wedge before serving immediately.
Nutrition per Serving
420
Calories
6g
Protein
52g
Carbs
22g
Fat
2g
Fiber
7g
Sugar
850mg
Sodium
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