Thai Red Curry Noodle Soup
Spicy, robust, and ready in under thirty minutes. What else can you ask from a recipe? That it warms your heart? Well, this does that, too.
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Ingredients
| 1/4 cup | olive oil |
| 3 cloves | garlic, minced |
| 1 knob | ginger, grated |
| 1 | onion, diced |
| 1 | red bell pepper, diced |
| 4 cups | water or chicken broth |
| 3 | bouillon cubes (only if using water) |
| 27 oz | coconut milk |
| 3 Tbsp | red curry paste |
| 1 Tbsp | fish sauce |
| 6 oz | No Yolks Broad Noodles |
| 2 Tbsp | brown sugar |
| 1 tsp | salt |
| 1/8 tsp | black pepper |
| 1/2 cup | cilantro, fresh leaves |
| 2 Tbsp | lime juice |
| 1 | jalapeno, sliced |
Directions
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To a medium pot add olive oil to sauté the diced onion, minced garlic and red bell pepper stirring occasionally, until tender, for about 3-4 minutes.
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Add in the red curry paste and ginger, stir for about 1 minute.
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Add in chicken broth OR water, the bouillon cubes, (either use the chicken broth or the water and bouillon cubes, not both), roughly chopped cilantro, and 2 cans coconut milk.
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Bring to a boil, then reduce the heat to low and cook, stirring occasionally for about 10 minutes.
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Now add in the fish sauce and brown sugar, then the noodles.
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Cook until noodles are tender, for about 6-7 minutes. Remove from heat.
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Squeeze in line juice, some salt and pepper, to taste. Then garnish with sliced jalapeños, sliced lime and cilantro leaves.Serve immediately.
Tips
If you prefer a noodle dish over a soup, cut the broth and coconut milk in half!
