Thai Curry Noodle Soup

Name: Thai Curry Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g noodle; 200 g tofu; 2 tbsp coconut oil; 1 pcs onion; 0.5 pcs carrot; 0.5 pcs bell pepper; 1 tbsp grated ginger; 2 pcs garlic; 1 tbsp red curry paste; 1.5 l broth; 400 ml coconut milk; 3 tbsp fish sauce; 1 tbsp lime juice; fresh cilantro; chives; chili pepper; lime

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This curry soup, based on red curry paste and coconut milk, is enriched with noodles, carrots, and bell peppers. Chicken or tofu options are available.

Print Report

Prep time 15 min

Cook time 30 min

Servings

🌱

Difficulty Easy

Category Soups

Ingredients

200 g noodle
200 g tofu
2 tbsp coconut oil
1 pcs onion
½ pcs carrot
½ pcs bell pepper
1 tbsp grated ginger
2 pcs garlic
1 tbsp red curry paste
1 ½ l broth
400 ml coconut milk
3 tbsp fish sauce
1 tbsp lime juice
fresh cilantro
chives
chili pepper
lime

Instructions

1
Cut the tofu or chicken into small cubes, then set aside.
2
In a large pot, heat the oil. Then add the diced onion, followed by the peeled and chopped carrot. Fry everything for about 3 minutes, stirring frequently. Towards the end of frying, add the chopped bell pepper.
3
Mix in the grated garlic, ginger, and red curry paste. Fry for about 1 minute, stirring constantly.
4
Pour in the broth, coconut milk, and fish sauce. Bring to a boil, reduce the heat, and cook uncovered for about 3 minutes.
5
Add the chicken or tofu and cook for about 2 minutes.
6
Rinse the noodles under running water, then add them to the soup and cook over low heat until tender (about 2-3 minutes). Cooking time may vary depending on the type of noodle (check the manufacturer's instructions on the package).
7
Drizzle the dish with lime juice. Serve with cilantro, chives, extra lime, and chili pepper – to enhance the spicy flavor.