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

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We hope you got benefit from reading it, now let’s go back to quick one pot red curry noodle soup recipe. You can cook quick one pot red curry noodle soup using 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Quick one pot red curry noodle soup:
  1. You need 50 g dry noodles
  2. Prepare 25 cl vegetable stock
  3. Prepare 15 cl coconut milk
  4. Prepare 1 tsp sugar or coconut sugar
  5. Provide 1 tsp fish sauce
  6. Prepare 1 tbsp red curry paste (or to taste)
  7. Use 1 scallion or 1/2 small onion
  8. Use 100 g vegetables: leafy greens, zucchini, auberg, bean sprouts
  9. Get 25 g fried tofu or other protein
  10. Use Coriander
Instructions 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

Keep in mind if your noodles take longer to cook, you'll want to add them in a bit sooner. Plate method: for many of our meals, we try to follow the plate method whenever. 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. 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.

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