Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, quick one pot red curry noodle soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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 Pour in coconut milk and vegetable broth and bring it to a boil.
Quick one pot red curry noodle soup is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Quick one pot red curry noodle soup is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Get 50 g dry noodles
- Prepare 25 cl vegetable stock
- Make ready 15 cl coconut milk
- Get 1 tsp sugar or coconut sugar
- Take 1 tsp fish sauce
- Take 1 tbsp red curry paste (or to taste)
- Take 1 scallion or 1/2 small onion
- Prepare 100 g vegetables: leafy greens, zucchini, auberg, bean sprouts
- Take 25 g fried tofu or other protein
- Get Coriander
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. 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.
Steps to make Quick one pot red curry noodle soup:
- Chop and fry the scallion whites in some vegetable oil or coconut fat on high heat
- When starting to brown, add the vegetables (except leafy greens, bean sprouts etc) and stir fry for a minute
- Lower the heat, add the curry paste and stir fry for a minute or two until fragrant and dissolved in the oil
- Add the stock, coconut milk, sugar and fish sauce and bring to a boil
- Add the noodles, lower the heat and simmer until done
- Add the leafy greens and bean sprouts and cook until lightly wilted
- Serve with some fresh coriander
These red curry noodles aren't like a traditional curry. Rather than it being a brothy soup-like texture that you serve over rice, these noodles are saucy. Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three.
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