Description
A delicious and creamy coconut noodle soup with curry flavors.
Ingredients
Scale
- 200g rice noodles
- 400ml coconut milk
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 cup mixed vegetables (carrots, bell peppers, snow peas)
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until fragrant.
- Stir in the red curry paste and cook for 1 minute.
- Pour in the vegetable broth and coconut milk. Bring to a simmer.
- Add mixed vegetables and soy sauce. Cook until vegetables are tender.
- Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
- Serve soup over noodles. Garnish with fresh cilantro.
Notes
- Adjust the spice level by adding more or less curry paste.
- Use any vegetables you have on hand.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: curry, coconut, noodle, soup