Green Thai Noodle Broth Recipe

Cook the rice noodles according to package instructions. Drain and set aside.

In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant and translucent.

Stir in the green curry paste and cook for another minute.

Add the vegetable broth and coconut milk to the pot. Bring to a simmer.

Add the mushrooms, bell peppers, carrots, and snow peas to the pot. Cook for about 10 minutes, until the vegetables are tender.

Stir in the soy sauce and lime juice. Taste and adjust seasoning if needed.

Divide the cooked rice noodles among 4 bowls. Ladle the hot broth and vegetables over the noodles.

Garnish with fresh cilantro and lime wedges.

Serve hot and enjoy!