Description
A simple and flavorful Thai red curry noodle soup.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 tsp brown sugar
- 8 oz rice noodles
- 1 cup cooked chicken or tofu (optional)
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Heat coconut oil in a pot.
- Sauté onion until softened. Add garlic and red curry paste. Cook for 1 minute.
- Pour in broth and coconut milk. Stir in soy sauce, fish sauce, and brown sugar.
- Bring to a simmer. Add noodles and cook until tender.
- Stir in chicken or tofu (if using).
- Garnish with cilantro and lime wedges.
Notes
- Adjust spice level with more or less curry paste.
- Add vegetables like bell peppers or mushrooms.
- Use gluten-free soy sauce for a gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg