Description
A creamy, slightly spicy noodle soup packed with fresh vegetables and rich coconut broth, ready in 30 minutes.
Ingredients
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 red bell pepper, thinly sliced
- 2 heads baby bok choy, chopped
- 8 oz rice noodles
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat, then sauté the garlic, ginger, and red curry paste for 2 minutes until fragrant.
- Pour in the vegetable broth, scraping the bottom of the pot, then whisk in the coconut milk, soy sauce, and brown sugar.
- Bring to a gentle simmer and add the sliced bell peppers, cooking for 5 minutes until slightly tender.
- Add the bok choy and noodles, simmering for 3-5 minutes until the noodles are cooked through.
- Remove from heat and stir in the fresh lime juice before serving hot with cilantro.
Notes
For extra protein, add cubed tofu or cooked shredded chicken during the simmering step.
- Prep Time: 10 min
- Resting Time:
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: coconut curry noodles, easy noodle soup, vegan curry ramen, 30 minute dinner