Description
Indulge in the flavors of Thailand with this comforting and aromatic Thai Red Curry Noodle Soup. Loaded with veggies, slurpable noodles, and a rich coconut broth, it’s a bowl of pure delight.
Ingredients
Scale
Soup:
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable or chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Additional:
- 6 ounces rice noodles or ramen noodles
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach or bok choy
- Fresh cilantro, Thai basil, and lime wedges for serving
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil and cook onion until softened. Add garlic, ginger, and cook until fragrant.
- Add Curry Paste: Stir in red curry paste and cook to toast the spices.
- Simmer: Pour in broth, coconut milk, soy sauce, sugar, and lime juice. Bring to a boil, then add mushrooms and bell pepper.
- Prepare Noodles: Cook noodles according to package instructions.
- Combine: Add spinach, cooked noodles to the pot, and stir gently to combine.
- Serve: Ladle soup into bowls, top with herbs and lime wedges. Serve hot.
Notes
- For added protein, include chicken, tofu, or shrimp.
- Adjust spice levels as desired with more curry paste or red chili flakes.
- For a lighter version, use light coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
