Description
A comforting and vibrant soup with a rich coconut milk base infused with aromatic red curry, perfect for warming up chilly evenings.
Ingredients
Scale
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 8 ounces rice noodles
- 1 cup cilantro, chopped
- 1 cup basil, chopped
- 2 tablespoons lime juice
- 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)
- Salt to taste
Instructions
- In a large pot, heat a dash of oil over medium heat. Add the red curry paste and stir for about a minute until it becomes fragrant.
- Pour in the coconut milk and vegetable broth, bringing it all to a gentle simmer.
- Toss in the rice noodles, cooking according to package instructions until they’re perfectly tender.
- Liberally stir in the chopped cilantro, basil, and the zesty lime juice.
- Add in your vegetables and cook for another 3-4 minutes until they’re just tender yet crisp.
- Season with salt to taste, then serve hot!
Notes
Garnish with additional herbs or a slice of lime for extra flavor. Pairs well with crispy spring rolls or a cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Soup
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai soup, red curry, comfort food, quick meal