15 minute Veggie Curry with Vermicelli Rice Noodles
Make this 15 Minute Veggie Curry with Vermicelli Noodles super quick for an easy lunch or dinner that's rich and spicy.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Soup
Cuisine: Thai
Servings: 4 servings
Calories: 159kcal
- 1 tbsp. olive oil
- 1 medium onion sliced
- 2 cups cremini sliced
- 3 garlic cloves sliced
- 1 jalapeno sliced
- 1 tsp. salt
- 1 cup frozen peas sliced
- 3 cups chicken stock
- 1 15 oz. can coconut milk
- vermicilli rice noodles
- 2 tbsp. red curry paste
In a medium-sized pot, heat olive oil. Add in sliced onions, mushrooms, jalapenos, garlic, and salt.
Saute on medium heat for 4-5 minutes, until the onions begin to become translucent. Add in peas and curry paste, stir until all of the veggies are coated.
Pour chicken stock and can of coconut milk on top, and simmer for 5 minutes. Add in rice noodles and let them cook until softened, about 5 minutes.
Calories: 159kcal | Carbohydrates: 17g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 741mg | Potassium: 497mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1485IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg