Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups chicken or vegetable broth
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- Fresh basil and cilantro for garnish
- Lime wedges for serving
Instructions
- Heat oil in a large pot over medium heat, add red curry paste, and cook for 2 minutes until fragrant.
- Pour in coconut milk and broth, stirring to combine. Bring to a simmer.
- Add rice noodles, red bell pepper, carrot, and snap peas. Cook for 5-7 minutes until vegetables are tender and noodles are cooked.
- Serve hot, garnished with fresh herbs and lime wedges.
Notes
- Adjust spice level by adding more or less curry paste.
- You can substitute chicken or tofu for added protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg