Description
A fragrant and creamy noodle soup with a blend of curry and coconut flavors.
Ingredients
Scale
For the Crust:
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup baby spinach
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Cook rice noodles according to package instructions, then drain and set aside.
- Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
- Add soy sauce, lime juice, mushrooms, and bell pepper. Simmer for 5-7 minutes until vegetables are tender.
- Stir in baby spinach and cooked noodles. Cook for 1-2 minutes until spinach wilts.
- Garnish with fresh cilantro and serve hot.
Notes
You can customize the seasonings to taste.