Ingredients
- 1–2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable or chicken broth
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 small onion, sliced
- 1 carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 6 oz rice noodles or ramen noodles
- 1–2 tbsp soy sauce or fish sauce
- 1 tbsp lime juice
- 1 tbsp vegetable or sesame oil
- Optional: 1 cup cooked chicken, tofu, or shrimp
- Fresh cilantro or Thai basil, for garnish
Instructions
- Heat oil in a large pot over medium heat. Sauté garlic, ginger, and onion until fragrant and softened.
- Stir in red curry paste and cook for 1–2 minutes to enhance the flavor.
- Pour in coconut milk and broth, bring to a gentle simmer.
- Add carrots and bell peppers; cook for 5–7 minutes until tender.
- Stir in soy sauce or fish sauce and lime juice for balance.
- Add noodles and cook directly in the broth according to package instructions.
- If using, stir in cooked chicken, tofu, or shrimp to heat through.
- Ladle into bowls and top with fresh cilantro, Thai basil, or chili flakes.
Notes
- Use different noodles like udon or vermicelli for variety.
- Add mushrooms, spinach, or bok choy for more veggies.
- For a vegan version, use vegetable broth and soy sauce instead of fish sauce.
- Store noodles separately if making ahead to avoid sogginess.
- Adjust spice level with extra curry paste or hot sauce.
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
