Description
A fragrant and comforting soup with creamy coconut curry broth, rice noodles, and a burst of fresh lime and herbs.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 8 ounces rice noodles
- 1 cup snow peas, trimmed
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Fresh mint leaves, for garnish
- Lime wedges, for serving
Instructions
- 1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger; sauté until softened, about 5 minutes.
- 2. Stir in the red curry paste and cook for 1 minute, until fragrant.
- 3. Add the vegetable broth, coconut milk, soy sauce, brown sugar, and turmeric. Bring to a simmer and cook for 10 minutes.
- 4. Meanwhile, cook the rice noodles according to package directions; drain and set aside.
- 5. Add the snow peas, bell pepper, and carrots to the pot. Cook for 3-4 minutes until crisp-tender.
- 6. Stir in the lime juice. Remove from heat.
- 7. Divide the noodles among bowls. Ladle the soup over the noodles. Garnish with cilantro, mint, and serve with lime wedges.
Notes
For a protein boost, add cubed tofu or cooked shrimp along with the vegetables. Adjust the lime and herbs to your taste.
Nutrition
- Calories: 450
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 54g
- Protein: 8g