Description
A comforting and flavorful Thai noodle soup that blends rich coconut milk with vibrant red curry paste and fresh vegetables.
Ingredients
- 200g rice noodles
- 1 tablespoon red curry paste
- 400ml coconut milk
- 500ml vegetable broth
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pot, heat a little oil over medium heat. Add red curry paste and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, bringing it to a gentle simmer.
- Stir in the mixed vegetables and soy sauce, cooking for about 5-7 minutes until the vegetables are tender.
- Add the cooked noodles to the soup and stir gently.
- Finish with lime juice and garnish with fresh cilantro before serving.
Notes
For a spicier kick, add more red curry paste or sliced chilies. Consider topping with crushed peanuts or sesame seeds.