Description
Curry Coconut Noodle Soup is a delightful dish that combines the rich, creamy texture of coconut milk with the bold flavors of red curry paste, fresh vegetables, and rice noodles, creating a vibrant and comforting soup.
Ingredients
Scale
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 200 g rice noodles
- 4 cups vegetable broth
- 1 bell pepper (any color), sliced
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt – to taste
- 1 tablespoon olive oil (for sautéing)
Instructions
- In a large pot, pour in the vegetable broth and bring it to a gentle boil over medium heat.
- Cook the rice noodles according to package instructions, usually about 4-6 minutes, then drain and set aside.
- Add the coconut milk and red curry paste to the simmering broth, stirring well to combine.
- Add the sautéed bell pepper and carrots to the pot and let the soup simmer for about 10 minutes.
- Stir in the cooked rice noodles and heat through for 2-3 minutes, then remove from heat and add lime juice and chopped cilantro.
Notes
- Overcooking the noodles can make them mushy; drain them while still slightly firm.
- Sautéing the vegetables enhances their flavor.
- Taste the soup before serving to adjust seasoning as needed.
- Use high-quality coconut milk and curry paste for the best flavor.
- Allow the soup to simmer for the full 10 minutes to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Curry Coconut Noodle Soup, Vegan Soup, Thai Soup, Comfort Food