Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 4 cups coconut milk
- 2 cups chicken broth or vegetable broth
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup snap peas
- Fresh cilantro and Thai basil for garnish
- Juice of 1 lime
- 2 scallions, sliced
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add red curry paste and cook, stirring, for 1-2 minutes until fragrant.
- Pour in coconut milk and broth, stirring to combine. Bring to a simmer.
- Cook rice noodles according to package instructions and set aside.
- Add bell pepper, mushrooms, carrots, and snap peas to the broth. Simmer for 5-7 minutes until vegetables are tender.
- Divide cooked noodles into bowls, ladle the hot curry broth and vegetables over the noodles.
- Garnish with cilantro, Thai basil, lime juice, and scallions. Serve hot.
Notes
- Adjust spice levels by adding more or less red curry paste.
- You can add protein like chicken, shrimp, or tofu for a heartier meal.
- For a vegetarian version, double the mushrooms and skip the meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg