Description
This comforting Coconut Curry Noodle Soup is rich in flavors with a creamy broth and a zesty touch of lime!
Ingredients
Scale
- 1 tbsp olive or avocado oil
- 1 small yellow onion, diced (about ⅓ cup)
- 2 garlic cloves, minced
- 1 tsp freshly grated ginger
- ½ red bell pepper, diced
- ½ cup diced carrots
- 3 cups chicken or vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp red curry paste
- 1½ tbsp fish sauce
- Salt and black pepper, to taste
- 3 oz ramen or rice noodles
- 1 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- In a medium pot, heat the olive or avocado oil over medium heat. Once the oil is shimmering, add the diced yellow onion. Sauté it for approximately 2-3 minutes until it becomes translucent and starts to soften.
- Stir in the minced garlic and freshly grated ginger, cooking for about 30 seconds until fragrant.
- Add the diced red bell pepper and chopped carrots to the pot, cooking for an additional 3-4 minutes, stirring occasionally.
- Stir in the red curry paste, then pour in the chicken or vegetable broth and coconut milk. Season with fish sauce, salt, and black pepper, stirring everything together.
- Bring the mixture to a gentle simmer, add the ramen or rice noodles, and cook according to package directions (about 3-5 minutes).
- Once the noodles are cooked, stir in the fresh lime juice and half of the chopped cilantro.
- Serve the soup hot, topped with the remaining cilantro and lime wedges on the side.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days; however, noodles may absorb broth over time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 8 g