Ingredients
Scale
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 2 tsp fish sauce (optional)
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup sliced mushrooms
- Fresh cilantro and green onions for garnish
- Lime wedges for serving
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- In a large pot, heat vegetable oil over medium heat. Add Thai red curry paste and sauté until fragrant, about 1 minute.
- Pour in coconut milk and broth, stirring to combine. Bring to a simmer.
- Add soy sauce, fish sauce (if using), bell peppers, carrots, and mushrooms. Cook until vegetables are tender, about 5-7 minutes.
- Reduce heat and add cooked noodles to the soup, stirring gently.
- Serve hot, topped with fresh cilantro, green onions, and lime wedges.
Notes
- You can substitute chicken or tofu for added protein.
- Adjust spice level by adding more or less curry paste.
- For a thicker broth, simmer longer or add a teaspoon of cornstarch mixed with water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free (if gluten-free noodles are used)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
