Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 8 oz rice noodles
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup snap peas
- 2 tablespoons soy sauce
- Fresh basil and lime wedges for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add red curry paste and sauté until fragrant.
- Pour in chicken or vegetable broth and coconut milk, stirring to combine. Bring to a simmer.
- Add rice noodles, bell peppers, carrots, and snap peas. Cook until vegetables are tender and noodles are cooked through, about 5-7 minutes.
- Stir in soy sauce, then taste and adjust seasoning as needed.
- Serve hot, garnished with fresh basil and lime wedges.
Notes
- Adjust spice level by adding more or less red curry paste.
- You can substitute shrimp or chicken for a protein boost.
- For a vegetarian version, use vegetable broth and omit meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free (if gluten-free soy sauce used)
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 7g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg