Ingredients
8 oz rice noodles
1 tbsp coconut oil
3 tbsp Thai red curry paste
1 tbsp fresh ginger, minced
3 cloves garlic, minced
2 cans (14 oz each) full-fat coconut milk
2 cups vegetable broth
1 tbsp fish sauce (or soy sauce)
1 tbsp brown sugar
1 cup sliced red bell peppers
1 cup snap peas
Juice of 1 lime
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Cook or soak the rice noodles according to package instructions until al dente. Drain and set aside.
Step 2: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the red curry paste, ginger, and garlic, and sauté for 2 minutes until fragrant.
Step 3: Slowly pour in the coconut milk and vegetable broth, whisking constantly to combine with the curry paste. Bring the mixture to a gentle simmer.
Step 4: Stir in the fish sauce, brown sugar, red bell peppers, and snap peas. Let simmer for 5-7 minutes until the vegetables are tender-crisp.
Step 5: Stir in the fresh lime juice. Taste and adjust the seasoning of your curry coconut noodle soup broth as needed.
Step 6: To serve, divide the cooked noodles into four bowls. Ladle the hot curry coconut noodle soup broth and vegetables over the noodles. Garnish with fresh cilantro and lime wedges.
Notes
For a protein boost, add sautéed shrimp, shredded chicken, or cubed tofu during the simmering stage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: curry coconut noodle soup, Thai noodle soup, coconut milk recipe, 30 minute dinner, healthy soup
