Ingredients
Base Ingredients
- 2 tbsp red curry paste
- 1 tbsp oil
- 3 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
Vegetables & Noodles
- 2 cups cooked noodles
- 1 cup sliced bell peppers
- 1 cup mushrooms, sliced
Seasoning & Garnish
- 1 tbsp soy sauce
- 1 tsp lime juice
- Fresh cilantro for garnish
Instructions
- Cook Curry Paste: Heat 1 tablespoon of oil in a pot over medium heat, then add 2 tablespoons of red curry paste. Stir and cook for 1 minute to release the aromas and flavors.
- Add Broth and Coconut Milk: Pour in 3 cups of chicken or vegetable broth and 1 can of coconut milk. Stir well to combine all ingredients into a rich broth.
- Simmer Vegetables: Add 1 cup sliced bell peppers and 1 cup sliced mushrooms to the pot. Let the soup simmer gently for 10 minutes to fully cook the vegetables and blend the flavors.
- Add Noodles and Soy Sauce: Stir in 2 cups of cooked noodles and 1 tablespoon soy sauce. This will season the noodles and complete the soup base.
- Finish and Garnish: Remove the soup from heat. Stir in 1 teaspoon of lime juice to brighten the flavors, then garnish with fresh cilantro before serving.
Notes
- Add tofu, chicken, or shrimp for additional protein if desired.
- Adjust the amount of red curry paste to control the spice level according to your preference.
- Use gluten-free soy sauce to make the recipe gluten-free if needed.
- Cook noodles separately to prevent overcooking and add them at the end for best texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Dairy-Free
