Thai Red Curry Noodle Soup
This aromatic Thai Red Curry Noodle Soup is a perfect fusion of spice, flavor, and comfort. Infused with rich coconut milk and red curry paste, it’s a delightful dish that warms the soul and captivates the palate.
Equipment
- 1 large pot
- 1 cooking spoon
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 4 serving bowls
Ingredients
- 200 g rice noodles
- 1 tablespoon vegetable oil
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 500 ml vegetable broth
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 piece red bell pepper, thinly sliced
- 1 cup broccoli florets
- 200 g mushrooms, sliced
- to taste fresh cilantro for garnish
- for serving lime wedges
Instructions
- 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 chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and ginger to the pot, stirring for another minute until fragrant.
- Mix in the red curry paste, cooking for 2-3 minutes to enhance the flavors.
- Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.
- Add the soy sauce and sugar, mixing well. Then, incorporate the sliced bell pepper, broccoli florets, and mushrooms. Cook for about 8-10 minutes until the vegetables are tender.
- Add the cooked rice noodles to the pot, gently stirring to combine and heat through for another 2 minutes.
- Taste and adjust seasoning if necessary. Serve hot in bowls, garnished with fresh cilantro and lime wedges on the side.
Notes
You can add protein such as tofu or shrimp for extra heartiness.
For spiciness, add chopped fresh chili or more curry paste to taste.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.