Description
A vibrant and comforting curry coconut noodle soup combining the creamy richness of coconut milk with the bold flavors of red curry paste, fresh vegetables, and tender rice noodles. This easy-to-make, 35-minute recipe delivers a delicious, aromatic soup perfect for a quick lunch or cozy dinner.
Ingredients
Scale
Soup Base
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 tablespoon olive oil (for sautéing)
- Salt – to taste
Vegetables
- 1 bell pepper (any color), sliced
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, chopped
Noodles and Garnish
- 200 g rice noodles
- 2 tablespoons lime juice
Instructions
- Prepare the broth: In a large pot, pour in the vegetable broth and bring it to a gentle boil over medium heat.
- Cook the noodles: Cook the rice noodles according to package instructions, usually about 4-6 minutes, then drain and set aside.
- Create the curry base: Add the coconut milk and red curry paste to the simmering broth, stirring well to combine the flavors into a creamy, fragrant broth.
- Sauté and add vegetables: In a pan, heat olive oil and briefly sauté the sliced bell pepper and julienned carrots until slightly tender. Then, add them to the pot and let the soup simmer for about 10 minutes to allow flavors to meld.
- Combine noodles and finish: Stir in the cooked rice noodles and heat through for 2-3 minutes. Remove from heat, then stir in lime juice and chopped cilantro for a fresh, zesty finish.
Notes
- You can adjust the amount of red curry paste to make the soup milder or spicier according to your taste.
- For added protein, consider tossing in cooked tofu, shrimp, or chicken during the vegetable simmer step.
- Use gluten-free rice noodles to keep the dish gluten free.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker soup, let it simmer a few minutes longer uncovered to reduce the liquid.
