Spicy Coconut Curry Noodle Soup Recipe
This spicy coconut curry noodle soup is a vibrant and flavorful dish packed with fresh vegetables and aromatic spices. It's perfect for a comforting meal any time of the year.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 can 14 oz coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 cup carrots julienned
- 1 cup bell pepper sliced
- 1 cup mushrooms sliced
- 1 cup snap peas
- 8 oz rice noodles
- 2 green onions chopped for garnish
- Fresh cilantro chopped for garnish
- Lime wedges for serving
Instructions
- Heat coconut oil in a large pot over medium heat and sauté diced onion for 5 minutes until soft.
- Add minced garlic and grated ginger, cooking for 1-2 minutes until aromatic.
- Stir in red curry paste and cook for 2 minutes to release flavors.
- Pour in coconut milk and vegetable broth, mixing well, then add soy sauce and brown sugar.
- Bring to a gentle simmer, then add carrots, bell pepper, mushrooms, and snap peas. Cook for 5-7 minutes.
- Prepare rice noodles according to package instructions, drain, and set aside.
- Fold in cooked noodles into the soup and heat through for 1-2 minutes.
- Serve hot, garnished with green onions and cilantro, and lime wedges on the side.
Notes
Serve with lime wedges for added flavor.