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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, quick one pot red curry noodle soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really 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 is that it is a one pot wonder, making it an easy clean-up.

Quick one pot red curry noodle soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Quick one pot red curry noodle soup is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook quick one pot red curry noodle soup using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Quick one pot red curry noodle soup:
  1. Take 50 g dry noodles
  2. Get 25 cl vegetable stock
  3. Get 15 cl coconut milk
  4. Get 1 tsp sugar or coconut sugar
  5. Get 1 tsp fish sauce
  6. Get 1 tbsp red curry paste (or to taste)
  7. Make ready 1 scallion or 1/2 small onion
  8. Take 100 g vegetables: leafy greens, zucchini, auberg, bean sprouts
  9. Get 25 g fried tofu or other protein
  10. Make ready 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! One pot meals are always a quick and easy meal to throw together on a busy day, (or in my case, when you don't have too many kitchen tools)! I was craving curry, so I decided to whip together some coconut curry with rice noodles, tofu, and veggies. and voila! Plus, our recipe is easy enough for any night of the week.

Steps 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

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. This coconut red curry soup is quick and easy to make and is so slurpably good. Curry Noodle Soup. featured in One-Pot Vegan Dinners. 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.

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