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If noodles can't fix it, nothing can! This brothy bowl of noodles is the answer to your winter dinner dilemma. A heavy hand of coconut milk adds a rich, velvety texture and a ton of veggies brighten up the whole dish.
Craving more curry? Click here to watch us make our Thai Style Green Curry with Chicken and Noodles!
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/ 3 cup diced white onion
- 2 1/ 2 tablespoons red curry paste
- 2 (15 ounce) cans coconut milk
- 1 cup vegetable broth
- 8 ounces rice noodles
- 2 cups broccoli florets
- 1 red bell pepper, finely diced
- 1-2 carrots, chopped
- 1 cup frozen green beans
- 1 1/ 2 teaspoons lime juice
- Sea salt, to taste
- Cilantro, fresh, for serving
In a soup pot heat coconut oil on medium and sauté your onions, garlic and ginger until onions are translucent.
Add your red curry paste and your coconut milk and stir until combined.
Add your carrots and bell peppers, your vegetable broth and your lime juice. Bring to a boil then reduce to a simmer (medium-low) and cook for 15 minutes.
In a separate pasta pot cook your rice noodles according to package instructions.
In your soup pot add your broccoli and frozen green beans and continue to cook on med-low until broccoli is tender (approximately 10 minutes).
Ladle your soup into a large bowl, add your noodles and garnish with a pinch of sea salt and fresh cilantro.