Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 8 ounces rice noodles
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1 cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add onions, garlic, and ginger and sauté until onions are translucent.
- Stir in the red curry paste and cook for another minute.
- Add the vegetable broth and coconut milk, and bring to a simmer.
- Stir in soy sauce and lime juice.
- Add the rice noodles and vegetables. Cook until noodles are tender and veggies are cooked through.
- Remove from heat and stir in cilantro.
- Serve hot with lime wedges on the side.
Notes
- Feel free to add proteins like chicken, shrimp, or tofu for added substance.
- Adjust the spiciness by adding more or less curry paste as per your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg