Thai Noodle Soup
A quick and delightful Thai Noodle Soup made with creamy coconut milk, vibrant vegetables, and flavorful red curry paste. Perfect for a cozy weeknight dinner.
Ingredients
Soup Base
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 4 cups vegetable broth
- 1 can coconut milk (14 oz)
Noodles and Vegetables
- 8 oz rice noodles Cook according to package instructions
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 2 cups spinach
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
Preparation
- Heat the vegetable oil in a pot over medium heat.
- Add the red curry paste and sauté for 1-2 minutes until it becomes fragrant.
- Pour in the vegetable broth and coconut milk, stirring to combine.
Cooking
- Bring the mixture to a simmer, then add the mushrooms and bell pepper. Cook for about 5 minutes, until tender.
- Stir in the rice noodles and cook according to package instructions until al dente.
- Add the spinach and lime juice, cooking until the spinach is wilted.
- Serve hot, garnished with fresh cilantro for a burst of flavor.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze the soup for up to a month, keeping noodles separate for the best texture.