Thai Curry Noodle Soup
vxdaThis curry soup, based on red curry paste and coconut milk, is enriched with noodles, carrots, and bell peppers. Chicken or tofu variations are available.
Ingredients
- 200 g noodles
- 200 g tofu
- 2 tbsp coconut oil
- 1 pcs onion
- ½ pcs carrot
- ½ pcs bell pepper
- 1 tbsp 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
- cilantro
- chive
- 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 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 heat, and simmer 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 softened (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.