Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 can (14 oz) coconut milk
3 cups chicken broth
2 tbsp soy sauce
1 tbsp lime juice
8 oz rice noodles
1/2 cup spinach, chopped
1/2 cup cilantro, chopped
1 red bell pepper, thinly sliced
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant.
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Add Curry Paste: Stir in red curry paste and cook for 1 minute to enhance the flavor.
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Make the Broth: Pour in coconut milk, chicken broth, soy sauce, and lime juice. Stir to combine and bring to a simmer.
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Cook Noodles: Add rice noodles to the pot and cook for 5–7 minutes or until tender.
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Add Vegetables: Stir in spinach, cilantro, and bell pepper. Simmer for another 2 minutes until the vegetables soften.
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Serve: Serve hot, garnished with more cilantro and fresh lime wedges.
Notes
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Add Protein: Include cooked chicken, shrimp, or tofu for a heartier meal.
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Vegetarian Version: Use vegetable broth instead of chicken broth.
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Adjust Spice Level: Use more or less red curry paste to suit your spice preference.
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Extra Veggies: Add mushrooms, zucchini, or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
