Ingredients
Scale
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 bell pepper, sliced
- 1 carrot, sliced
- Fresh basil and cilantro for garnish
- Juice of 1 lime
Instructions
- Cook rice noodles according to package instructions, drain and set aside.
- Heat oil in a large pot over medium heat. Add garlic and onion, sauté until fragrant.
- Stir in red curry paste, cook for 1 minute.
- Add coconut milk and vegetable broth, bring to a simmer.
- Add bell pepper and carrot, cook until tender.
- Divide cooked noodles into bowls, ladle hot soup over the noodles.
- Garnish with fresh herbs and lime juice before serving.
Notes
- Adjust spice level by adding more or less red curry paste.
- Use your favorite vegetables or protein for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal Kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg