Ingredients
Scale
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can coconut milk
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 2 cups baby bok choy, chopped
- 1 tablespoon fish sauce
- 1 lime, juiced
- Fresh cilantro for garnish
- Optional: sliced chicken or tofu
Instructions
- Heat a large pot over medium heat and add the red curry paste, cooking until fragrant.
- Add the broth and coconut milk, bringing to a simmer.
- Stir in fish sauce and lime juice.
- Add the rice noodles, cooking until tender.
- Incorporate the vegetables and cook until just tender.
- Serve hot, garnished with cilantro and lime wedges.
Notes
Adjust the spice level by adding more or less red curry paste. For a vegetarian version, use vegetable broth and skip fish sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop, one-pot
- Cuisine: Thai
- Diet: Vegan, gluten-free option
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg