Ingredients
Scale
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 8 oz rice noodles
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup snap peas
- 2 tablespoons soy sauce
- Fresh basil and lime wedges for garnish
Instructions
- Heat a large pot over medium heat, add red curry paste, and cook for 1 minute until fragrant.
- Pour in coconut milk and vegetable broth, bring to a boil.
- Add rice noodles, carrots, and bell peppers, simmer for 5-7 minutes until noodles are tender.
- Stir in soy sauce, adjust seasoning as needed.
- Remove from heat, garnish with basil leaves and lime wedges, and serve hot.
Notes
- You can add tofu or chicken for extra protein.
- Adjust spice level with more or less red curry paste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg