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Thai Curry Noodle Soup

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Thai Curry Noodle Soup is a comforting and vibrant dish that combines the warmth of curry with the depth of flavor from fragrant herbs and spices. This hearty soup features tender noodles, a creamy coconut milk base, and a fragrant Thai curry paste that gives it an irresistible flavor. The dish is perfect for those who love rich, spicy, and aromatic soups with a touch of sweetness and heat. Whether you’re looking for a cozy meal on a chilly day or something unique to serve at dinner, this Thai Curry Noodle Soup will delight your taste buds.

Ingredients

Scale
  • 8 oz (225g) rice noodles (or your preferred noodles)
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Thai red curry paste (adjust to taste)
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth (or chicken broth for non-vegetarian)
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice (plus extra for serving)
  • Salt to taste
  • Fresh cilantro, for garnish
  • Optional toppings: Sliced red chilies, bean sprouts, green onions, lime wedges, or crushed peanuts

Protein Options:

  • Tofu: For a vegan version, use firm tofu, cubed and sautéed until crispy.
  • Chicken: For a non-vegetarian option, add cooked, shredded chicken breast.

Ingredient Highlights

  • Coconut Milk: Coconut milk adds richness and creaminess to the broth, making the soup indulgent without being too heavy.
  • Red Curry Paste: Red curry paste is the base for the flavorful broth. It’s made from red chili peppers, garlic, lemongrass, and other spices that bring heat and depth.
  • Ginger and Garlic: Fresh ginger and garlic provide aromatic heat and balance the sweetness of the coconut milk.
  • Lime Juice: Lime juice adds a touch of acidity that brightens the flavors and cuts through the richness of the soup.

Instructions

  • Prepare the Soup:

    1. Cook the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside. If using other noodles, follow the appropriate cooking instructions.
    2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until soft and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
    3. Add the Curry Paste: Stir in the red curry paste, cooking for 1-2 minutes to release the flavors.
    4. Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer over medium heat.
    5. Season the Soup: Add soy sauce, brown sugar, and lime juice. Taste and adjust seasoning with salt, soy sauce, or lime juice if needed. Simmer for 5-7 minutes to allow the flavors to meld together.

    Assemble the Soup:

    1. Add Noodles to the Soup: Add the cooked noodles to the soup, stirring gently to incorporate them into the broth. Let the noodles heat through for 1-2 minutes.
    2. Add Protein (Optional): If using tofu or chicken, add the cooked protein to the soup and stir to combine. Allow it to warm through.

    Serve:

    1. Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro, sliced red chilies, bean sprouts, green onions, lime wedges, and crushed peanuts as desired. Serve immediately.

Find it online: https://herbites.com/thai-curry-noodle-soup/