Quick one pot red curry noodle soup
Quick one pot red curry noodle soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, quick one pot red curry noodle soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

This red curry soup will bring you to flavor paradise! As the rice noodles cook, they soak up the creamy red curry flavor. One of the best things about soup is that it is a one pot wonder, making it an easy clean-up.

Quick one pot red curry noodle soup is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Quick one pot red curry noodle soup is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook quick one pot red curry noodle soup using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Quick one pot red curry noodle soup:
  1. Get 50 g dry noodles
  2. Make ready 25 cl vegetable stock
  3. Take 15 cl coconut milk
  4. Take 1 tsp sugar or coconut sugar
  5. Make ready 1 tsp fish sauce
  6. Prepare 1 tbsp red curry paste (or to taste)
  7. Get 1 scallion or 1/2 small onion
  8. Prepare 100 g vegetables: leafy greens, zucchini, auberg, bean sprouts
  9. Prepare 25 g fried tofu or other protein
  10. Make ready Coriander

I was craving curry, so I decided to whip together some coconut curry with rice noodles, tofu, and veggies. and voila! Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and skip the chile pepper. The noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly.

Steps to make Quick one pot red curry noodle soup:
  1. Chop and fry the scallion whites in some vegetable oil or coconut fat on high heat
  2. When starting to brown, add the vegetables (except leafy greens, bean sprouts etc) and stir fry for a minute
  3. Lower the heat, add the curry paste and stir fry for a minute or two until fragrant and dissolved in the oil
  4. Add the stock, coconut milk, sugar and fish sauce and bring to a boil
  5. Add the noodles, lower the heat and simmer until done
  6. Add the leafy greens and bean sprouts and cook until lightly wilted
  7. Serve with some fresh coriander

Keep in mind if your noodles take longer to cook, you'll want to add them in a bit sooner. Plate method: for many of our meals, we try to follow the plate method whenever. This super-quick,Thai-flavored chicken and noodle soup is packed with hot, sour, salty, sweet, and aromatic flavor and goes from pantry to table in The soup is not traditional by any means, but jarred Thai red curry paste shares many flavors in common with traditional tom yum soup—the lemongrass. Curry Noodle Soup. featured in One-Pot Vegan Dinners. Keywords: red curry noodles, thai curry noodles, noodles with tofu.

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