Description
A nourishing and flavorful Thai Red Curry Noodle Soup, combining red curry paste, coconut milk, and fresh vegetables for a comforting 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
- Heat the red curry paste in a large pot over medium heat.
- Add the coconut milk and vegetable broth, stirring gently to combine.
- Bring the mixture to a gentle simmer.
- Cook the rice noodles according to package instructions, about 4-6 minutes.
- Incorporate the sliced mushrooms, spinach, and bell pepper, cooking until tender.
- Season with soy sauce and lime juice, stirring to mix well.
- Serve hot, garnishing with fresh cilantro.
Notes
Customize with additional proteins like tofu or shrimp, or adjust the spice level as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg