Thai Red Curry Noodle Soup
|1/4 cup||olive oil|
|3 cloves||garlic, minced|
|1 knob||ginger, grated|
|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|
|1/8 tsp||black pepper|
|1/2 cup||cilantro, fresh leaves|
|2 Tbsp||lime juice|
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.
Add in the red curry paste and ginger, stir for about 1 minute.
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.
Bring to a boil, then reduce the heat to low and cook, stirring occasionally for about 10 minutes.
Now add in the fish sauce and brown sugar, then the noodles.
Cook until noodles are tender, for about 6-7 minutes. Remove from heat.
Squeeze in line juice, some salt and pepper, to taste. Then garnish with sliced jalapeños, sliced lime and cilantro leaves.Serve immediately.
If you prefer a noodle dish over a soup, cut the broth and coconut milk in half!