Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro and sliced red chili for garnish
Instructions
- In a large pot, heat the broth and coconut milk over medium heat.
- Add red curry paste, soy sauce, and lime juice; stir until combined.
- Bring to a simmer, then add vegetables and cook until tender.
- Meanwhile, cook rice noodles according to package instructions, then drain.
- Add cooked noodles to the soup and stir well.
- Serve hot, garnished with cilantro and red chili slices.
Notes
- You can substitute chicken with tofu or shrimp.
- Adjust the spiciness by varying the curry paste quantity.
- For a vegetarian option, use vegetable broth and tofu.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Simmering, Boiling
- Cuisine: Thai
- Diet: Vegetarian, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg