Description
A comforting bowl of warmth, this Thai Red Curry Noodle Soup balances rich coconut milk with vibrant red curry paste for a hearty and nourishing meal.
Ingredients
- 2 cups coconut milk
- 4 cups vegetable or chicken broth
- 200g rice noodles
- 1 tablespoon red curry paste
- 1 bell pepper, sliced
- 1 cup snap peas
- Fresh basil leaves
- Lime wedges
- Salt to taste
Instructions
- Sauté bell peppers and snap peas in a large pot until just tender.
- Add red curry paste and cook for 1 minute.
- Pour in coconut milk and broth; bring to a simmer.
- Add cooked noodles just before serving.
- Serve garnished with fresh basil and lime.
Notes
Use fresh ingredients for the best flavor. You can customize with your favorite proteins and vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot Cooking
- Cuisine: Thai