Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups chicken or vegetable broth
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh basil and cilantro for garnish
- Lime wedges for serving
Instructions
- Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add Thai red curry paste and cook for 2 minutes.
- Pour in coconut milk and broth, bring to a boil.
- Add rice noodles, cook according to package instructions.
- Stir in bell peppers and snap peas, simmer until vegetables are tender.
- Serve hot, garnished with fresh herbs and lime wedges.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust spice level with extra chili if desired.
- For thicker broth, simmer longer to reduce slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg