Ingredients
Scale
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 200g rice noodles
- 1 can coconut milk
- 1 red bell pepper, sliced
- 1 cup sliced carrots
- 200g cooked shrimp or tofu cubes
- 2 tablespoons fish sauce or soy sauce
- Fresh cilantro and shredded Thai basil for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat a tablespoon of oil and sauté the red curry paste until fragrant.
- Add the coconut milk and broth, bringing it to a simmer.
- Stir in fish sauce, carrots, and bell peppers. Cook for 5-7 minutes until vegetables are tender.
- Add cooked shrimp or tofu and rice noodles. Cook until noodles are tender, about 3-4 minutes.
- Serve hot, garnished with fresh cilantro, Thai basil, and a squeeze of lime.
Notes
- You can substitute chicken or vegetables for a different protein.
- Adjust the spiciness by adding more or less red curry paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering, soaking
- Cuisine: Thai
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg