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

Hey everyone, I hope you’re 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 food recipes. This time, I am going to make it a little 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 favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Quick one pot red curry noodle soup is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular 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 can achieve that.

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

Instructions 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

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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