Ingredients
- Coconut Milk: 1 can (400ml) – the creamy base of the soup that gives it richness.
- Curry Paste: 3 tablespoons – adds depth and spice to the broth.
- Noodles: 200g – rice noodles or egg noodles work best.
- Bean Sprouts: ½ cup – for a crunchy, fresh texture.
- Chicken or Tofu: 200g (optional) – for added protein.
- Green Onion: 2 stalks – chopped for garnish and a fresh bite.
- Cilantro: Fresh – used as a garnish for freshness.
- Lime: 1 – for a touch of acidity.
Instructions
- Preheat Your Equipment: Start by preparing your pot and stovetop.
- Combine Ingredients: In a large pot, add coconut milk and curry paste. Stir to combine.
- Prepare Your Cooking Vessel: Bring the mixture to a simmer over medium heat.
- Assemble the Dish: Add noodles and optional protein (chicken or tofu). Stir gently.
- Cook to Perfection: Allow the soup to simmer until the noodles are tender, about 10 minutes.
- Finishing Touches: Garnish with bean sprouts, chopped green onions, and cilantro. Add a squeeze of lime.
- Serve and Enjoy: Ladle the soup into bowls and serve hot!
Notes
- If the soup is too thick, add a splash of vegetable broth to thin it out.
- For a spicier kick, add chili flakes or fresh Thai chili.
- Adjust the seasoning with a pinch of salt or sugar to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
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