Instructions:
Cook the Noodles:
Follow the package instructions to cook the rice noodles. Drain and set aside.
Prepare the Soup Base:
Heat vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
Add Liquids:
Pour in the coconut milk and chicken/vegetable broth. Stir well to combine with the curry paste.
Flavor the Soup:
Add fish sauce (or soy sauce) and brown sugar. Stir to dissolve the sugar.
Cook the Vegetables:
Add sliced bell peppers and mushrooms to the pot. Simmer for about 5 minutes until the vegetables are tender.
If using cooked chicken, tofu, or shrimp, add it to the pot and heat through.
Finish the Soup:
Serve:
Divide the cooked noodles into bowls. Ladle the soup over the noodles. Garnish with fresh cilantro and sliced red chilies if desired.Enjoy!
Add Protein: