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–+ servings

Creamy Thai Curry Noodle Soup

A comforting bowl of creamy Thai curry noodle soup, perfect for chaotic days and impressing friends, loaded with flavor and warmth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Noodles and Base
  • 1 lb rice noodles Any brand is fine.
  • 1 tbsp vegetable oil Any oil that's not olive oil.
Broth and Creamy Mixture
  • 2 cups vegetable broth Store-bought is acceptable.
  • 1 can coconut milk This ingredient adds creaminess.
  • 1 tbsp red curry paste Use a brand you prefer, Mae Ploy recommended.
Vegetables
  • 1 bell pepper, sliced Any color works.
  • 1 cup snap peas Adds crunch and reminds of summer.
  • 1/4 cup fresh basil leaves Fresh is preferable for flavor.
  • 1-2 tsp lime juice Adjust for desired zing.
Seasoning and Garnish
  • Salt to taste Adjust as necessary.
  • Chili flakes Optional, adjust to spice preference.

Method
 

Cooking the Noodles
  1. Bring a pot of water to boil, add the rice noodles, and cook according to package instructions (usually about 4 minutes).
Sautéing the Vegetables
  1. In a large pot, heat the vegetable oil over medium heat. Add the bell pepper and snap peas; sauté for about 3-4 minutes until they soften.
Combining Ingredients
  1. Pour in the vegetable broth, coconut milk, and red curry paste. Stir well, and let simmer for 5 minutes.
Adding Noodles
  1. Drain the rice noodles and add them to the pot. Stir well to combine with the broth and veggies.
Final Touches
  1. Stir in the lime juice and basil before serving. Taste and season with salt if needed.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 4g

Notes

If you burn the bottom, add a splash of coconut milk to restore flavor. You can substitute rice noodles with any pasta. This is also vegetarian as long as you use vegetable broth.
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