Description
A delicious and fragrant noodle soup that incorporates the richness of coconut milk and the flavors of Thai curry.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 8 oz rice noodles
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 2 green onions, chopped
- fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in garlic and ginger, cooking until fragrant.
- Add red curry paste and cook for another minute.
- Pour in the vegetable broth and coconut milk; bring to a simmer.
- Stir in soy sauce and lime juice.
- Add the rice noodles, bell peppers, and mushrooms; cook until noodles are tender.
- Fold in spinach and cook until wilted.
- Serve hot, garnished with green onions and cilantro.
Notes
- Feel free to add your favorite vegetables.
- For extra protein, consider adding tofu or chicken.
- This soup can be made ahead and stored in the refrigerator for a few days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg