Description
A rich and flavorful Thai-inspired soup made with curry, coconut milk, noodles, and vegetables. Perfect for a cozy meal with a spicy kick.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 200g rice noodles
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 cup baby spinach
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
- Add garlic and ginger; sauté for another minute until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes.
- Pour in the vegetable broth, coconut milk, soy sauce, and brown sugar. Bring to a simmer.
- Add mushrooms and bell pepper. Simmer for 10 minutes until vegetables are tender.
- Add rice noodles and cook according to package instructions, usually about 4-5 minutes.
- Stir in baby spinach and lime juice, cooking just until the spinach wilts.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Adjust curry paste to taste for more or less spice.
- Use tofu or chickpeas for added protein.
- Can substitute rice noodles with udon or soba if preferred.