Description
A comforting and flavorful Thai Red Curry Noodle Soup with creamy coconut milk, tender tofu, fresh vegetables, and aromatic herbs, perfect for a quick weeknight dinner or cozy meal.
Ingredients
- Red Curry Paste: 3 tablespoons
- Coconut Milk: 1 can (400 ml)
- Rice Noodles: 200 grams
- Tofu: 200 grams, firm, cubed
- Bell Peppers: 1 cup, sliced
- Carrots: 1 cup, julienned
- Snap Peas: 1 cup
- Onion: 1 medium, sliced
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, grated
- Lime: 1, juiced
- Cilantro: 1/4 cup, chopped
- Fish Sauce: 2 tablespoons
- Soy Sauce: 1 tablespoon
- Brown Sugar: 1 teaspoon
- Vegetable Oil: 2 tablespoons
Instructions
- Preheat Your Equipment: Heat a large pot over medium heat and add vegetable oil.
- Combine Ingredients: Sauté garlic, ginger, and onion until fragrant, then stir in the red curry paste.
- Prepare Your Cooking Vessel: Pour in coconut milk, fish sauce, soy sauce, and brown sugar, stirring until fully incorporated.
- Assemble the Dish: Add vegetables and tofu, letting them simmer gently in the broth.
- Cook to Perfection: Allow flavors to meld for 8-10 minutes, then add pre-cooked rice noodles and simmer briefly.
- Finishing Touches: Squeeze in lime juice and sprinkle chopped cilantro on top for freshness.
- Serve and Enjoy: Ladle into bowls and enjoy immediately while hot.
Notes
- Cook noodles separately to prevent them from becoming mushy.
- Toast curry paste in oil to release full aroma.
- Add vegetables in stages to maintain crispness.
- Adjust spice level with more red curry paste or chili flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 18 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 0 mg
Keywords: Thai Red Curry Noodle Soup, Thai soup recipe, red curry noodles, vegetarian Thai soup, coconut curry soup