Thai Red Curry Noodle Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cups 1 set
- 1 Measuring spoons 1 set
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 3 tablespoons red curry paste
- 1 can coconut milk 400 ml
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 200 grams rice noodles
- 1 red bell pepper thinly sliced
- 1 cup snap peas
- 1 carrot julienned
- 100 grams tofu cubed
- 2 green onions chopped
- 1 lime cut into wedges
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion and cook until translucent, about 3 minutes.
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add the red curry paste and cook for another minute.
- Pour in the coconut milk, stirring to combine with the curry paste.
- Add the chicken or vegetable broth, fish sauce, and brown sugar, and bring to a simmer.
- Add the rice noodles, red bell pepper, snap peas, and carrot.
- Cook for about 5 minutes until the noodles are tender and vegetables are cooked.
- Stir in the tofu and cook for another 2 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with green onions, lime wedges, and fresh cilantro.
Notes
To enhance the flavors, you can adjust the amount of red curry paste based on your spice preference. If you prefer a thicker soup, let it simmer a bit longer to reduce. For added protein, consider adding cooked chicken or shrimp. Always taste and adjust the seasoning before serving to ensure a balanced flavor profile.
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