Ingredients
Scale
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 carrots, julienned
- Fresh basil and lime wedges for garnish
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- In a large pot, heat vegetable oil over medium heat. Add garlic and ginger; sauté until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth, bring to a simmer.
- Add bell pepper, snap peas, and carrots. Cook for about 5 minutes until vegetables are tender.
- Divide cooked noodles into bowls, ladle hot soup over noodles, and garnish with basil and lime wedges.
Notes
- Feel free to add tofu or chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg