Description
A quick and nourishing Thai noodle soup featuring rice noodles, red curry paste, and coconut milk, perfect for busy evenings.
Ingredients
Scale
- 200g rice noodles
- 1 tablespoon red curry paste
- 4 cups chicken or vegetable broth
- 1 can coconut milk
- 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)
- 1 tablespoon soy sauce
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- Heat some oil in a large pot over medium heat, then add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Stir in the coconut milk and mixed vegetables, and cook for about 5-7 minutes until vegetables are tender.
- Add the cooked rice noodles and soy sauce, and gently mix.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Using fresh vegetables enhances the texture and freshness of the soup. If making a vegetarian version, substitute vegetable broth for chicken broth. Pair with steamed edamame or cucumber salad for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg