Thai Red Curry Noodle Soup
A cozy and flavorful Thai soup made with aromatic spices, creamy coconut milk, and rice noodles, perfect for any occasion.
Ingrédients
Base Ingredients
- 2 tablespoons red curry paste
- 1 can coconut milk (400ml)
- 4 cups vegetable broth Chicken broth can be used if not strictly vegetarian.
- 200 g rice noodles Can substitute with egg noodles or gluten-free pasta.
Fresh Herbs and Vegetables
- 1 cup cilantro, chopped Fresh herb.
- 1 cup basil, chopped Fresh herb.
- 1 unit Juice of 1 lime Freshly squeezed.
- as needed Salt and pepper to taste For seasoning.
- as needed Assorted vegetables of your choice (e.g., bell peppers, carrots, mushrooms) Customize with seasonal produce.
Instructions
Preparation
- Gather all your ingredients and kitchen tools.
- Chop vegetables of your choice, ensuring they are roughly equal size for even cooking.
- Have your herbs (cilantro and basil) washed and ready.
Cooking
- In a large pot on medium heat, add the red curry paste and sauté for 1-2 minutes to release its aromatic oils.
- Add the coconut milk and vegetable broth to the pot, stirring well to combine. Bring to a gentle simmer.
- Gently stir in the rice noodles and cook for about 5-7 minutes until tender but still chewy.
- Incorporate the prepped vegetables and let them cook alongside the noodles for 3-5 minutes.
- Turn off the heat and fold in the chopped cilantro, basil, and lime juice.
- Taste the soup and adjust the salt and pepper as needed.
Serving
- Ladle the soup into bowls, ensuring each serving gets a good mix of noodles, vegetables, and broth.
- Optionally, top with extra herbs or a slice of lime for a fresh touch.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge, or freeze in portions for 1-2 months. Reheat with a splash of broth if too thick.