Description
A fragrant and spicy Thai noodle soup with rich red curry broth, vegetables, and protein.
Ingredients
Scale
- 2 tbsp vegetable oil
- 3 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 8 oz rice noodles
- 1 lb chicken breast or thigh, sliced, or 1 lb firm tofu, cubed
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup baby corn
- 1 cup bean sprouts
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat oil in a large pot over medium heat.
- Add red curry paste and cook for 1 minute until fragrant.
- Pour in coconut milk and broth. Stir well and bring to a simmer.
- Add fish sauce and brown sugar. Stir to combine.
- Add your protein (chicken or tofu) and cook for 5-7 minutes until cooked through.
- Add bell pepper, mushrooms, and baby corn. Simmer for 3-4 minutes.
- Cook rice noodles separately according to package directions. Drain.
- Divide cooked noodles among serving bowls.
- Ladle the hot soup with vegetables and protein over the noodles.
- Top with bean sprouts, green onions, and cilantro. Serve with lime wedges.
Notes
- Adjust the amount of curry paste for your preferred spice level.
- Use vegetable broth and tofu for a vegetarian version.
- You can substitute other vegetables like broccoli or snap peas.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg