Thai Red Curry Noodle Soup
Ingredients:
1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
1 can (14 oz) full-fat coconut milk
4 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon maple syrup
1 red bell pepper, sliced
1 carrot, julienned
1 cup broccoli florets
7 oz rice noodles
1 tablespoon lime juice
Fresh cilantro and green onions for garnish
Lime wedges for serving
Directions:
In a large pot, heat coconut oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add garlic and ginger, and cook for another minute.
Stir in the Thai red curry paste and cook for 1-2 minutes to release the flavors.
Add coconut milk, vegetable broth, soy sauce, and maple syrup. Stir to combine and bring to a simmer.
Add bell pepper, carrot, and broccoli. Cook for 5-7 minutes until vegetables are tender.
In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
Stir lime juice into the curry broth and taste for seasoning. Adjust if needed.
Divide the cooked noodles into bowls and ladle the curry soup over them. Garnish with fresh cilantro, green onions, and serve with lime wedges.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings