Description
Red Curry Noodles Soup is a flavorful dish that combines noodles with a rich coconut curry broth and fresh vegetables.
Ingredients
Scale
- 200 grams rice noodles
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 500 ml vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, garlic, and ginger to the pot. Sauté for about 3-4 minutes until fragrant and the onion becomes translucent.
- Stir in the red curry paste and cook for another minute, allowing the flavors to develop.
- Slowly add the coconut milk, stirring to combine with the curry mixture.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Add the mixed vegetables to the pot and cook for about 5-7 minutes until they are tender.
- Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
- Add the cooked rice noodles to the pot, stirring gently to combine all ingredients.
- Allow the soup to heat for an additional 2-3 minutes, ensuring everything is warmed through.
- Ladle the soup into bowls, garnishing with fresh cilantro and serving with lime wedges on the side.
Notes
- Consider incorporating tofu, shrimp, or chicken for added protein. Cook these separately and mix them in before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg