Description
1 tbsp coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp red curry paste
1 tsp turmeric powder
4 cups vegetable or chicken broth
1 (14 oz) can coconut milk
1 tbsp soy sauce or fish sauce
1 tsp brown sugar
4 oz rice noodles
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 cup baby spinach or bok choy
½ cup fresh Thai basil leaves
½ cup fresh cilantro, chopped
Juice of 1 lime
Sliced red chili (optional, for heat)
Directions:
Heat coconut oil in a large pot over medium heat. Add onion and sauté until softened, about 3 minutes.
Stir in garlic, ginger, red curry paste, and turmeric. Cook for 1 minute until fragrant.
Pour in broth, coconut milk, soy sauce (or fish sauce), and brown sugar. Stir to combine and bring to a gentle simmer.
Add mushrooms and red bell pepper, cooking for 5 minutes until softened.
Meanwhile, cook rice noodles according to package instructions, then drain and set aside.
Stir in spinach or bok choy and let it wilt for 1-2 minutes.
Remove from heat and stir in Thai basil, cilantro, and lime juice.
Divide the cooked noodles into bowls, then ladle the hot coconut curry broth over them.
Garnish with sliced red chili if desired. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 2 servings
