Thai Red Curry Noodle Soup

Name: Thai Red Curry Noodle Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Red curry paste; 800 ml coconut milk; 1 l chicken broth; 250 g rice noodles; 600 g chicken (or tofu/shrimp); 400 g vegetables (bell peppers, broccoli, carrots); 30 ml fish sauce; 30 ml lime juice; 20 g cilantro

A flavorful and spicy noodle soup with red curry paste, coconut milk, and your choice of protein. Easy to customize and perfect for meal prep.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 32 g
Fat: 22 g
Carbs: 40 g

Ingredients

for 4 servings

Red curry paste100 g
coconut milk800 ml
chicken broth1 l
rice noodles250 g
chicken (or tofu/shrimp)600 g
vegetables (bell peppers, broccoli, carrots)400 g
fish sauce30 ml
lime juice30 ml
cilantro20 g

Method

5 steps

Sauté red curry paste in a large pot with a splash of coconut milk until fragrant.
Pour in the remaining coconut milk and chicken broth, then bring to a gentle simmer.
Add the chopped vegetables and rice noodles, cooking for 5-7 minutes until the noodles are tender.
Stir in the protein and cook for another 5 minutes until fully cooked through.
Remove from heat, stir in the fish sauce and lime juice, and serve topped with fresh cilantro.