Description
This Thai Red Curry Noodle Soup is a comforting and flavorful dish that combines the warmth of curry with the freshness of vegetables and noodles. Perfect for a cozy night in or whenever you crave a bowl of delicious Thai-inspired soup.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 tablespoon red curry paste
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 small onion, thinly sliced
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon brown sugar
Add-ins:
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 1/2 cups cooked chicken or tofu
- 6 oz rice noodles, cooked and drained
- 1 tablespoon lime juice
- fresh cilantro, green onions, and lime wedges for garnish
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot, sauté red curry paste, garlic, ginger, and onion until fragrant and softened.
- Add Broth and Coconut Milk: Pour in the broth and coconut milk, stir in fish sauce and brown sugar. Bring to a simmer.
- Add Vegetables and Protein: Add bell pepper, mushrooms, and cooked chicken or tofu. Simmer until vegetables are tender.
- Finish Soup: Add cooked rice noodles and lime juice, simmer for 2 more minutes. Adjust seasoning if needed.
- Serve: Ladle into bowls, top with cilantro, green onions, and lime wedges.
Notes
- To make it spicier, add chili flakes or a dash of sriracha.
- For a vegetarian version, use vegetable broth and tofu. Swap fish sauce with soy sauce or a vegan fish sauce alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg
