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–+ servings

Thai Red Curry Noodle Soup

A flavorful and aromatic soup featuring rice noodles, vegetables, and a rich red curry broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Broth and Noodles
  • 4 cups vegetable broth or chicken broth
  • 200 grams rice noodles thin variety
  • 1 cup coconut milk full-fat for creaminess
Vegetables
  • 1 cup bell pepper sliced
  • 1 cup carrot julienned
  • 1 cup broccoli florets
  • 1 cup mushrooms sliced
Spices and Seasoning
  • 2 tablespoons red curry paste adjust to taste
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon sugar optional, to balance flavors
Garnish
  • 1/4 cup fresh cilantro chopped
  • 1 lime lime wedges for serving
  • 1/4 cup sliced green onions

Method
 

Prepare the Broth
  1. In a large pot, combine the vegetable broth and coconut milk. Bring to a simmer over medium heat.
  2. Stir in the red curry paste until well combined.
Cook the Vegetables
  1. Add the bell pepper, carrot, broccoli, and mushrooms to the pot. Cook for about 5-7 minutes until the vegetables are tender.
Cook the Noodles
  1. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
Combine and Serve
  1. Once the vegetables are cooked, add the soy sauce, lime juice, and sugar to the pot. Stir well.
  2. Divide the cooked noodles into bowls and ladle the hot soup over them.
  3. Garnish with cilantro, lime wedges, and green onions before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 10gFiber: 4gSugar: 5g

Notes

Feel free to customize the vegetables based on your preference. This soup can also be made with chicken or shrimp for added protein.

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