Ingredients
Scale
- 200g rice noodles
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 400ml coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 200g tofu, cubed
- Fresh basil leaves
- 1 lime, cut into wedges
- Red chilli slices for garnish
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- In a large pot, heat vegetable oil over medium heat. Add red curry paste and sauté until fragrant.
- Pour in coconut milk and vegetable broth, stir well to combine.
- Add sliced bell peppers, mushrooms, and tofu. Simmer for 10 minutes until vegetables are tender.
- Divide cooked noodles into bowls and ladle hot soup over the noodles.
- Garnish with fresh basil, red chili slices, and lime wedges before serving.
Notes
- Adjust spice level by adding more or fewer red chili slices.
- For a vegan version, ensure curry paste is vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg