Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 8 oz rice noodles
- 1 cup cubed tofu
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, sliced
- 2 cups spinach
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add Thai red curry paste and cook until fragrant, about 1 minute.
- Pour in coconut milk and vegetable broth, bring to a simmer.
- Add noodles, tofu, peppers, and carrots, cook until vegetables are tender, about 8 minutes.
- Stir in spinach and cook until wilted.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spice level by adding more or less curry paste.
- Use gluten-free noodles if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 370 Kcal
- Sugar: 8g
- Sodium: 1020mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg