Red Curry Noodle Soup

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  • Makes 8 cups

Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and skip the chile pepper.

Ingredients

  • 8 oz. dried pad Thai brown rice noodles, broken into 2-inch pieces
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons red curry paste
  • 6 cloves garlic, minced
  • 1 tablespoon finely chopped fresh lemongrass
  • 2 teaspoons grated fresh ginger
  • 1 large red bell pepper, chopped (1 cup)
  • 1 cup bias-sliced fresh snow pea pods
  • 2 carrots, cut or shredded into thin bite-size strips (1 cup)
  • 2 cups unsweetened coconut milk beverage
  • Sea salt, to taste
  • ¼ cup thinly sliced fresh basil leaves
  • ¼ cup fresh cilantro leaves
  • ½ onion, very thinly sliced (¼ cup)
  • 1 fresh Fresno, jalapeño, or serrano chile pepper, thinly sliced (optional)
  • 1 lime, cut into 4 wedges

Instructions

  1. Cook noodles according to package directions; drain.
  2. Meanwhile, in a 4-qt. Dutch oven combine broth, curry paste, garlic, lemongrass, and ginger. Bring to boiling; reduce heat. Simmer 5 minutes.
  3. Stir in bell pepper, pea pods, and carrots. Return to boiling; reduce heat. Simmer 5 minutes more. Stir in coconut milk and cooked noodles; heat through. Season with salt.
  4. Top servings with basil, cilantro, onion, and, if desired, chile pepper. Serve with lime wedges.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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