Ingredients
Method
Preparation
- Boil water in a medium pot and cook the rice noodles according to the package instructions. Once they’re al dente, drain and set aside.
- In a large pot, pour in the vegetable broth and coconut milk. Stir to blend.
- Add the red curry paste and soy sauce. Heat the mixture over medium heat, allowing the flavors to meld.
Cooking
- Once the mixture begins to simmer and smells fragrant, toss in the sliced mushrooms and bell peppers. Let simmer for 5-7 minutes until the veggies are tender.
- Add tofu, chicken, or shrimp if using, and cook for a few additional minutes until thoroughly heated.
- Just before serving, stir in spinach or bok choy, allowing it to wilt.
Assembling
- Place a handful of noodles in each bowl and ladle the hot curry broth over the top.
- Garnish with fresh cilantro and a squeeze of lime before serving.
Nutrition
Notes
This soup stores well in the fridge for about 3 days. Store the noodles separately to prevent sogginess. You can freeze the broth and veggies together and cook the noodles fresh when ready to eat. If red curry paste is unavailable, yellow curry paste is a good alternative.