Description
A flavorful and comforting Thai noodle soup packed with vegetables, aromatic spices, and a rich coconut broth. This easy vegetarian dish is perfect for a quick and satisfying meal.
Ingredients
- 8 oz rice noodles
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 cup baby spinach
- Fresh cilantro, for garnish
- Green onions, sliced, for garnish
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large pot, heat coconut oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in red bell pepper and mushrooms, cooking for 4-5 minutes until slightly tender.
- Add vegetable broth, coconut milk, and red curry paste. Stir well and bring to a gentle simmer.
- Mix in soy sauce, lime juice, and maple syrup. Let the soup simmer for 5-10 minutes to develop flavor.
- Add baby spinach and cooked noodles, stirring until spinach is wilted and everything is heated through.
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro and green onions.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust the amount of curry paste to control spice level.
- Add tofu or chickpeas for extra protein.
- Store leftovers in the fridge for up to 3 days; keep noodles separate if possible to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
