coconut curry noodle soup 1 Bell Pepper, cut into thin strips A handful of baby carrots, cut into thin strips 1 jar Thai Kitchen Red Curry Paste 1 can lite coconut milk 1 cup chicken broth Rice noodles Cilantro soy sauce, to taste
With tofu instead of chicken and no fish sauce this coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!
For a vegan/vegetarian version, replace fish sauce with soya sauce or imitation fish sauce. Thai food is one of my ultimate favorite cuisines. I could eat Thai food all day everyday. This Thai noodle soup is really good, easy and very tasty.
**Replace egg noodles with rice.** This Spicy Thai Curry Noodle Soup is rich, creamy, and packed with complex and bold flavors. One bite and you'll be truly amazed that this entire dish can be on the table in about 40 minutes.