Ingredients
Main Ingredients
- 2 tbsp red curry paste
- 4 cups vegetable or chicken broth
- 1 can (13 oz) coconut milk
- 6 oz rice noodles
- 1 cup bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 tbsp lime juice
- 1 tbsp olive oil
Instructions
- Heat the Oil and Curry Paste: In a large pot or saucepan, heat 1 tablespoon of olive oil over medium heat. Add 2 tablespoons of red curry paste and stir-fry for about 1 minute until fragrant, enhancing the flavors of the curry base.
- Add Broth and Coconut Milk: Pour in 4 cups of vegetable or chicken broth along with 1 can (13 oz) of coconut milk. Stir well and bring the mixture to a gentle simmer to combine the flavors.
- Cook Vegetables and Noodles: Add 1 cup each of sliced bell pepper and mushrooms into the simmering soup. Stir in 6 oz of rice noodles, then cook everything for 5 to 7 minutes, or until the noodles are tender and vegetables are cooked through.
- Finish with Lime Juice: Remove the soup from heat and stir in 1 tablespoon of fresh lime juice to brighten the flavors. Serve hot, garnished as desired.
Notes
- For extra freshness and flavor, top the soup with chopped cilantro or a sprinkle of chili flakes before serving.
- To make this dish vegan, be sure to use vegetable broth instead of chicken broth.
- The soup can be customized with additional vegetables like spinach, carrots, or snap peas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup / Main
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegan
