6cupslow sodium chicken brothor vegetable broth for a vegetarian meal
13.5ozcan coconut milkI used full fat
8ozlinguini rice noodlesor any rice noodle variety
3green onionsthinly sliced (also referred to as "scallions")
1/4cupthai basil leaveschopped (can use regular basil if you can't find Thai basil)
To a large pot or Dutch over set over medium heat, add the olive oil, bell pepper, and onion. Cook until the peppers and onion are tender and translucent, about 4 minutes. Add the garlic and cook for 1 more minute.
Stir in the red curry paste, ginger, salt, and pepper and cook until fragrant, 1 minute.
Stir in the broth and coconut milk. Bring to a boil. Once boiling stir in the rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 4 minutes (time will vary depending on the noodle variety you use).
Remove from heat and stir in the green onions, cilantro, basil, and lime juice.
Portion into serving bowls and top with additional lime wedges and cilantro/basil leaves. Serve immediately!
Red Curry Paste: You can find this in the Asian/Indian food aisle of your grocery store. Broth: You can use vegetable broth or low-sodium chicken broth, both taste great! If you're a vegetarian, you would want to use the vegetable broth. Coconut milk: I used full-fat coconut milk, but you won't notice a difference in consistency and texture if you choose to use a lite coconut milk.Rice noodles: I prefer a thicker/more substantial noodle so I went with linguini, however you can use any rice noodle variety you'd like. I also find this in the Asian/Indian cuisine food aisle of my grocery store. Fish sauce: A common fish sauce substitute is soy sauce. However, in Thai cooking light soy sauce is preferred because it has a lighter and more delicate flavor than regular soy sauce. Thai Basil: This basil has more of an anise type flavor to it with a bit more spice. If you don't have it or can't find it, regular basil works well too. Protein: You can add protein to this dish by adding chopped, cooked chicken (rotisserie chicken or grilled chicken would work great here) to the soup. Shrimp would also be delicious!Storing: Store in the fridge for 3-4 days.