Description
A flavorful Thai red curry noodle soup with rich spices and fresh ingredients.
Ingredients
Scale
- 200g rice noodles
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 400ml coconut milk
- 500ml vegetable broth
- 1 bell pepper, sliced
- 1 carrot, julienned
- 100g bean sprouts
- Fresh basil leaves for garnish
- Salt to taste
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in red curry paste and cook for 1 minute.
- Add coconut milk and vegetable broth, bring to a simmer.
- Add bell pepper and carrot, cook for 5 minutes.
- Add cooked noodles and bean sprouts, mix well.
- Season with salt to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- Adjust spice level by adding more or less curry paste.
- Use any vegetables you prefer.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: thai red curry noodle soup, vegan soup, coconut milk soup, easy thai recipe