Ingredients
Scale
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup shredded carrot
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil and cilantro for garnish
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- In a large pot, sauté red curry paste in a little oil until fragrant.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Add bell peppers, mushrooms, and carrots; cook for 5-7 minutes until tender.
- Stir in soy sauce and lime juice.
- Combine the cooked noodles into the soup, heat through, and serve garnished with basil and cilantro.
Notes
- Adjust spice level by adding more or less curry paste.
- You can add protein like tofu or chicken for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
