Description
A fragrant and comforting soup featuring rice noodles in a savory coconut broth with fresh vegetables and Thai-inspired seasonings.
Ingredients
Scale
For the Crust:
- 8 oz rice noodles
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/4 cup chopped cilantro
- 1 green onion, sliced
- 1 tbsp vegetable oil
Instructions
1. Prepare the Crust:
- Cook rice noodles according to package directions, then drain and set aside.
- In a large pot, heat vegetable oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
- Add mushrooms, bell pepper, and carrot to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and coconut milk. Stir in soy sauce, lime juice, and curry powder. Bring to a simmer and cook for 10 minutes.
- Add cooked rice noodles to the soup and stir gently to combine. Simmer for an additional 2 minutes.
- Ladle soup into bowls and garnish with cilantro and green onion before serving.
Notes
You can customize the seasonings to taste.