Description
Ready in 20 minutes, this vibrant soup bursts with coconut cream, curry, and fresh veggies. Perfect for a weeknight meal!
Ingredients
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- 1 tbsp coconut oil or vegetable oil
- 1/4 cup red onion
- 3 cloves garlic
- 2-3 tbsp Thai red curry paste
- 1/4 tsp turmeric
- 7 cups (1660 ml) canned coconut cream or milk unsweetened
- 2 cups (473 ml) vegetable coconut broth
- 2 tbsp soy sauce
- 2 tsp sugar
- 7 oz (198 g) dry rice noodles
- 1 cups (237 ml) frozen or fresh snap peas
- 4 mini sweet red peppers
- 1 cups (237 ml) matchstick carrots
- 1 lime
- Thai basil and/or cilantro
Instructions
- Heat a medium nonstick pot over medium heat.
- Add oil and cook onion for about 2 minutes, then garlic for 1 minute, stirring occasionally. Do not brown.
- Stir in Thai red curry paste, turmeric (if desired), canned coconut cream or milk, vegetable broth, soy sauce, and sugar.
- Bring to a simmer and add noodles. Cook for about 4 minutes.
- Add snap peas, bell pepper, and carrot. Cook for about 3-4 minutes, or until noodles and vegetables are fully cooked.
- Remove from heat and stir in lime juice, Thai basil, and/or cilantro.
- Serve immediately.
Notes
- For a richer flavor, use full-fat coconut milk instead of light coconut milk.
- If you don’t have Thai red curry paste, you can substitute with a combination of red pepper flakes and curry powder to taste.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid breaking down the noodles.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 3
- Carbohydrates: 45
- Fiber: 5
- Protein: 8