Description
A creamy and cozy Coconut Curry Noodle Soup that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
Scale
- 2 cups rice noodles
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tbsp red curry paste
- 1 cup mixed vegetables
- 1 cup protein of choice (tofu, chicken, or shrimp)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp soy sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Cook the rice noodles according to the package instructions, usually about 3-5 minutes, then drain and set aside.
- In a large pot, heat a splash of oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
- Stir in the red curry paste and let it cook for about a minute.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer for about 5 minutes.
- Add mixed vegetables and protein; cook for about 5-7 minutes until the protein is cooked through and veggies are tender.
- Stir in the soy sauce and lime juice, adjusting seasoning with salt and pepper.
- Divide the cooked noodles among bowls and ladle the soup over them, garnishing with fresh cilantro.
- Enjoy your comforting bowl of Coconut Curry Noodle Soup!
Notes
This soup is customizable—feel free to use any vegetables or proteins you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg