Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, quick one pot red curry noodle soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Quick one pot red curry noodle soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Quick one pot red curry noodle soup is something that I’ve loved my whole life. They are fine and they look fantastic.
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.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Make ready 50 g dry noodles
- Make ready 25 cl vegetable stock
- Prepare 15 cl coconut milk
- Get 1 tsp sugar or coconut sugar
- Prepare 1 tsp fish sauce
- Get 1 tbsp red curry paste (or to taste)
- Prepare 1 scallion or 1/2 small onion
- Get 100 g vegetables: leafy greens, zucchini, auberg, bean sprouts
- Prepare 25 g fried tofu or other protein
- Prepare Coriander
Plate method: for many of our meals, we try to follow the plate method whenever. ⭐️ WHAT I EAT FOR LIFE EBOOK: https://goo.gl/yYNtBL ⭐️ Quick & easy ONE POT RED CURRY NOODLES recipe! Plus, our recipe is easy enough for any night of the week. 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.
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
Curry Noodle Soup. featured in One-Pot Vegan Dinners. This coconut red curry soup is quick and easy to make and is so slurpably good. 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. Jump To Recipe • Print Recipe. click here to Pin this recipe. It's got so many vegetables that it's kind of like a salad - you know, in that noodles-stiry-fry salad type way?
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