Description
A quick and budget-friendly recipe that combines coconut, lime, and red curry with tender rice noodles for a comforting meal.
Ingredients
Scale
- 6 oz rice noodles
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 cups mixed vegetables (e.g., bell peppers, bok choy, carrots)
- 2–3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable stock
- 1–2 tbsp soy sauce or fish sauce
- 1 tsp sugar
- 1–2 tbsp lime juice
- Fresh herbs (Thai basil, cilantro) for garnish
- Roasted peanuts for garnish
- Chili oil for garnish (optional)
Instructions
- Prep all ingredients: Dice onion, mince garlic, grate ginger, rinse rice noodles, chop vegetables, and measure out curry paste, coconut milk, and stock.
- Heat oil in a large pot. Sauté onion until translucent, then add garlic and ginger.
- Add red curry paste to the pot and fry until fragrant.
- Pour in the coconut milk and vegetable stock; bring to a gentle simmer.
- Add mixed vegetables and rice noodles; if using raw protein, add them now as well.
- Stir in soy or fish sauce, sugar, and lime juice. Adjust seasoning to taste.
- Serve hot, garnished with fresh herbs, roasted peanuts, and chili oil if desired.
Notes
This soup is highly customizable; swap proteins or use frozen vegetables to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg