Ingredients:
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- Proteins (shrimp, chicken, tofu), diced
- Assorted vegetables (bell peppers, mushrooms, snap peas), sliced
- 8 oz rice noodles
- Soup pot or wok
Instruction:
- In a soup pot or wok over medium heat, combine the coconut milk and Thai red curry paste. Stir until the curry paste is well incorporated into the coconut milk.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer.
- Add the diced proteins and sliced vegetables to the simmering broth. Cook until the proteins are cooked through and the vegetables are tender about 5-7 minutes.
- Meanwhile, cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.
- Once the proteins and vegetables are cooked, add the cooked rice noodles to the soup. Stir well to combine.
- Allow the soup to simmer for a few more minutes until everything is heated through.
- Serve the hot Thai red curry soup in bowls, garnished with optional fresh cilantro and lime wedges.
- Enjoy your flavorful and comforting Thai red curry soup.
