Ingredients
Scale
- 3 tablespoons red curry paste
- 4 cups coconut milk
- 2 cups vegetable broth
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- Fresh basil and cilantro for garnish
- Juice of 1 lime
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- In a large pot, simmer red curry paste with coconut milk and vegetable broth until fragrant.
- Add sliced vegetables and cook until tender, about 5 minutes.
- Stir in soy sauce and fish sauce, then add cooked noodles.
- Simmer for another 2 minutes to combine flavors.
- Serve hot, garnished with fresh basil, cilantro, and lime juice.
Notes
- You can substitute shrimp or chicken for a protein boost.
- Add more chili for extra spice.
- Use gluten-free noodles as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg