Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon soy sauce
- 8 ounces rice noodles
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 green onions, sliced
- 1 tablespoon lime juice
Instructions
- In a large pot, heat the oil over medium heat. Add the onion and garlic, and sauté until softened.
- 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 the soy sauce and rice noodles, cooking until the noodles are tender.
- Add the bell peppers and broccoli, cooking until just tender.
- Remove from heat and stir in the green onions and lime juice before serving.
Notes
- For added protein, include tofu or chicken.
- Adjust the spiciness by adding more or less curry paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 0 milligrams
Keywords: Thai Red Curry Noodle Soup