Description
A comforting bowl of Thai noodle soup with rich coconut milk, spicy red curry, 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 and add the red curry paste. Cook for 1-2 minutes until fragrant.
- Add 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
Adjust the spice level by adding extra red curry paste or chili flakes. For a thicker soup, use a cornstarch slurry.
