Description
A quick and easy Coconut Curry Noodle Soup enriched with fresh lime and herbs, perfect for a comforting meal.
Ingredients
Scale
- 200g rice noodles
- 400ml coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup mixed vegetables (such as bell peppers, carrots, and snap peas)
- Fresh herbs (like cilantro and basil)
- Salt to taste
- Lime wedges for serving
Instructions
- Gather and prep all ingredients: chop vegetables, measure curry paste and coconut milk, and prepare noodles.
- Cook rice noodles according to package instructions, drain and set aside.
- In a large pot, heat oil and sauté red curry paste for 1-2 minutes until fragrant.
- Pour in coconut milk and vegetable broth; stir to combine and bring to a simmer.
- Add mixed vegetables and simmer for 5-7 minutes until tender but crisp.
- Stir in soy sauce and lime juice; add cooked noodles and mix well.
- Serve hot, garnished with fresh herbs and lime wedges.
Notes
Feel free to customize with any vegetables or proteins you prefer. This soup can easily be made vegan by substituting chicken with tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg