Thai Vegetable Noodle Curry

barbara lentz


Great Spring soup you can add whatever fresh vegetables you want still tastes great.


☆☆☆☆☆ 0 votes

4 to 6
15 Min
15 Min
Stove Top


  • 4 clove
    garlic minced
  • 2 Tbsp
    ginger minced
  • 2 Tbsp
    red curry paste
  • 2 Tbsp
    coconut oil
  • 4 c
    chicken or vegetable broth
  • 2 can(s)
    14 oz coconut milk
  • 8 oz
    rice sticks
  • 1 c
    each brussels sprouts trimmed and chopped, carrots julienned, bean sprouts, and mushrooms chopped
  • 1 medium
    onion diced
  • 1 bunch
    green onions chopped
  • 4 small
    red chilies sliced thin
  • 2 Tbsp
    thai basil
  • 1 c
    fresh cilantro chopped

How to Make Thai Vegetable Noodle Curry


  1. Add oil to large pot. Saute onions until translucent. Add the ginger, garlic and red curry paste and cook until fragrant. Add the chicken or vegetable broth and coconut milk. Bring to a boil. Reduce to a simmer.
  2. Add the brussels sprouts and rice noodles. Simmer 5 minutes. Add the remaining ingredients and simmer 3 minutes.
  3. Garnish with cilantro, green onions, and red chili.

Printable Recipe Card

About Thai Vegetable Noodle Curry

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Thai

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