Ingredients
Scale
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- 1 cup chopped bell peppers
- 1 cup shredded carrots
- 1 cup snap peas
- Fresh cilantro and lime for garnish
Instructions
- Cook rice noodles according to package instructions, drain and set aside.
- In a large pot, heat vegetable oil over medium heat, sauté garlic until fragrant.
- Add red curry paste and cook for 1 minute.
- Pour in vegetable broth and coconut milk, bringing to a simmer.
- Add chopped vegetables and cook for 5-7 minutes until tender.
- Stir in cooked noodles, heat through, and serve garnished with cilantro and lime.
Notes
- Adjust spice level by adding more or less curry paste.
- For added protein, include tofu or cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg