Ingredients
Scale
- 4 cups chicken broth or vegetable broth
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 8 oz rice noodles
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- Fresh cilantro for garnish
- Juice of 1 lime
- 2 teaspoons fish sauce (optional)
- Red chili slices for heat (optional)
Instructions
- Bring the broth to a simmer in a large pot. Stir in the red curry paste until well combined.
- Pour in the coconut milk and stir to combine. Simmer for 5 minutes to let flavors meld.
- Add the rice noodles and cook according to package instructions until tender.
- Stir in the bell peppers, carrots, green onions, and fish sauce if using. Cook for another 2-3 minutes.
- Remove from heat and squeeze lime juice over the soup.
- Serve hot, garnished with fresh cilantro, sliced red chili, and extra lime wedges if desired.
Notes
- Adjust spiciness by adding more or less red chili or curry paste.
- Vegetarian version: use vegetable broth and skip fish sauce.
- You can add protein like tofu or shrimp for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-free, dairy-free, vegetarian option available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 25 mg