Description
Indulge in the comforting flavors of Thai Red Curry Noodle Soup, where creamy coconut milk meets spicy red curry paste in a delightful dance of aromas. This vibrant dish is perfect for chilly nights or when you crave a taste of Thailand at home. With tender rice noodles, fresh vegetables, and your choice of protein, each bowl promises warmth and satisfaction. Easy to make and incredibly customizable, you’ll be enchanted by the explosion of flavors in every spoonful.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 8 oz flat rice noodles
- 4 cups vegetable broth
- 1 cup bell peppers, sliced
- 2 cups fresh spinach
- 1 cup protein of choice (chicken or tofu), diced
- Juice of 1 lime
Instructions
- Gather all ingredients on your counter for easy access.
- Boil water in a pot; cook rice noodles according to package instructions until al dente. Drain and set aside.
- In a large pot over medium heat, add oil and sauté minced garlic and ginger until fragrant. Stir in red curry paste until well combined.
- Pour in coconut milk and vegetable broth; stir gently until smooth. Bring to a simmer.
- Add bell peppers and your choice of protein; simmer for about 5-7 minutes until cooked through.
- Finish with lime juice for brightness; adjust seasoning if needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg