Description
Thai Red Curry Noodle Soup is a delightful and comforting dish that combines creamy coconut milk with aromatic spices for a truly satisfying experience. This vibrant soup features tender rice noodles, fresh vegetables, and customizable protein options, making it perfect for cozy nights at home or impressing guests at dinner parties. Each bowl is not just a meal; it’s a warm hug that tantalizes your taste buds with every slurp.
Ingredients
Scale
- 4 oz thin rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 3 cups low-sodium vegetable broth
- 1 cup bell peppers (sliced)
- 1 cup carrots (sliced)
- 1 cup snap peas
- Fresh cilantro (to taste)
- Lime wedges (to taste)
Instructions
- Cook rice noodles according to package instructions until al dente. Drain and set aside.
- In a large pot over medium heat, add oil and sauté sliced bell peppers and carrots for about 5 minutes until slightly softened.
- Stir in minced garlic and ginger along with red curry paste; sauté for another minute until fragrant.
- Add coconut milk and vegetable broth; bring to a gentle simmer for about 10 minutes.
- Gently stir in cooked rice noodles and snap peas; heat through without breaking the noodles.
- Serve in bowls, garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg