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Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup: A Cozy, Indulgent Twist at Home

A warm and flavorful Thai Red Curry Noodle Soup that brings comfort and indulgence to your home cooking.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 8 ounces rice noodles
  • 2 cups mixed vegetables (carrots, bell peppers, snap peas)
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1/4 cup fresh basil leaves
  • 1 tablespoon sesame oil
  • 2 green onions, sliced

Instructions

  1. In a large pot, heat sesame oil over medium heat and add red curry paste. Cook for 1-2 minutes until fragrant.
  2. Pour in the coconut milk and vegetable broth, stirring to combine.
  3. Add the mixed vegetables and bring the soup to a simmer.
  4. Meanwhile, cook the rice noodles according to package instructions, then drain.
  5. Once the soup is simmering, add the cooked noodles, soy sauce, and lime juice. Stir well.
  6. Remove from heat and stir in fresh basil leaves.
  7. Garnish with sliced green onions before serving.

Notes

  • Adjust the spiciness by varying the amount of red curry paste.
  • For a protein boost, add tofu or cooked chicken.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Thai Red Curry Noodle Soup, noodle soup, curry soup, vegan soup