Thai Red Curry Noodle Soup
Ingredients:
8 oz rice noodles
1 tablespoon olive oil
2 tablespoons Thai red curry paste
4 cups chicken or vegetable broth
1 can (14 ounces) coconut milk
2 tablespoons fish sauce
1 tablespoon brown sugar
1 cup sliced mushrooms
1 red bell pepper, thinly sliced
1 cup baby spinach leaves
1/4 cup fresh cilantro, chopped
Lime wedges, for serving
Directions:
Cook the rice noodles according to package instructions. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the Thai red curry paste and cook for 1 minute until fragrant.
Pour in the chicken or vegetable broth and bring to a simmer.
Stir in the coconut milk, fish sauce, and brown sugar until well combined.
Add the sliced mushrooms and thinly sliced red bell pepper to the pot. Simmer for 5 minutes until the vegetables are tender.
Stir in the cooked rice noodles and baby spinach leaves. Cook for an additional 2-3 minutes until the spinach is wilted.
Taste the soup and adjust the seasoning, adding more fish sauce or brown sugar if desired.
Ladle the Thai Red Curry Noodle Soup into bowls and garnish with fresh cilantro.
Serve hot with lime wedges on the side for squeezing over the soup.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 360 kcal | Servings: Makes 4 servings