Ingredients
Scale
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 3 tbsp red curry paste
- 4 cups coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 tbsp soy sauce
- Fresh basil and cilantro for garnish
Instructions
- Cook rice noodles according to package instructions, drain and set aside.
- In a large pot, heat vegetable oil over medium heat. Add red curry paste and cook until fragrant.
- Add coconut milk and vegetable broth, stirring well. Bring to a simmer.
- Stir in vegetables and soy sauce, cook until vegetables are tender, about 5 minutes.
- Add cooked noodles to the soup, mix well and heat through.
- Serve hot, garnished with fresh basil and cilantro.
Notes
- Adjust spice level by adding more or less curry paste.
- You can customize with your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stove top
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg