Recipe for spicy Thai noodle soup with red curry paste stuffed with whole ingredients.
This soup lights up, fills, it's a wonder in a jar and full of magnificent flavors.
This soup lights up, fills, it's a wonder in a jar and full of magnificent flavors.
Ingredients
For Thai noodle soup:- 1 tablespoon of oil
- 1 tablespoon of ginger + chopped garlic or dough homemade or store-bought recipe
- 4 tablespoon Thai red curry paste
- 1 can of coconut milk
- 4 cups of water mixed with concentrated broth
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 5.30 ounces Lo Mein Noodles
Serve:
- Sliced cabbage
- Green onions Spring onions, sliced
Garnish:
- Lime juice
- Red pepper flakes
- Sliced green pepper
- Crushed peanuts
- Coriander aka coriander grees
Instructions
- Heat a pan and add the oil. Add ginger and garlic and sauté a little over high heat.
- Then add the red curry paste and sauté for 2 minutes over high heat.
- Reduce the heat, then pour the coconut milk and do the same with the broth.
- Season with fish sauce and brown sugar. Mix the contents.
- Add the noodles to the soup. Cook the soft noodles over medium heat.
- Keep your serving bowl ready and add as many sliced cabbage and white onion bulb as desired. * see note
- Then add the cooked noodles to the raw vegetables and pour the soup over everything.
- Garnish with lime juice, red pepper flakes, fresh green peppers, crushed peanuts, fresh cilantro to taste.
- Serve and enjoy hot.
You can also add fresh cut avocado, sprouted lentils or even cut banana flowers to the soup with the cabbage and spring onion.
Adjust the garnish to your liking. If you don't like the heat, reduce or omit the chili flakes and green chili.
This recipe adapted from this site
