Description
This vibrant Thai Red Curry Noodle Soup is a flavorful and satisfying dish, perfect for a quick weeknight meal. Packed with fresh vegetables and rich coconut milk, it offers a delicious balance of spice and creaminess, making it a favorite among family and friends.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 4 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 zucchini, spiralized or thinly sliced
- 3 green onions, thinly sliced
- 2 tablespoons freshly squeezed lime juice
- Fresh cilantro leaves, for garnish
- Red pepper flakes, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, ginger, and red curry paste. Cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in vegetable broth, coconut milk, soy sauce, and brown sugar. Bring to a boil.
- Stir in rice noodles, bell peppers, carrot, and zucchini. Reduce heat and simmer until noodles are tender, about 5-7 minutes.
- Remove from heat and stir in green onions and lime juice.
- Serve immediately, garnished with cilantro leaves and red pepper flakes, if desired.
Notes
- Adjust the level of spiciness by adding more or less red curry paste.
- Feel free to customize the vegetables based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg