Description
A quick and flavorful Malaysian-inspired soup with spicy coconut curry base.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 500ml chicken or vegetable broth
- 200g rice noodles
- 200g shrimp or chicken, sliced
- 1 cup bean sprouts
- 1 lime, juiced
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat.
- Add red curry paste and stir for 1 minute until fragrant.
- Pour in coconut milk and broth, bring to a simmer.
- Add noodles and protein, cook for 5-7 minutes.
- Stir in bean sprouts and lime juice, simmer for another 2 minutes.
- Garnish with cilantro and serve hot.
Notes
Adjust spice level with more or less curry paste. Pairs well with fresh bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Malaysian
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 18g