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Rice Noodle Soup with Red Curry

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Noodles and vegetables cooked with red curry paste to make a spicy soup full of flavor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 21-25 minutes

Servings :

Rice Noodle Soup with Red Curry

Main Ingredients

Cooked rice noodles , Thai red curry paste

Cuisine

Fusion

Course

Soup

Level Of Cooking

Medium

Calories

1825

Carbohydrates

2182

Protein

34

Fat

90.4

Ingredients

  • Cooked rice noodles
    as required
  • Thai red curry paste
    2 tablespoons
  • Oil
    2-3 teaspoons
  • Coconut milk
    3/4 cup
  • Carrot,cut into thin strips
    1 measures
  • Radish,cut into thin strips
    1 medium
  • Cabbage,shredded
    1/4 medium
  • Sweet chilli sauce
    3/4 cup +
  • Juice of 1 lemon
    to taste
  • Salt
  • Cucumber,peeled
    1 medium
  • Fresh mint leaves
    5-6
  • Bean sprouts
    1/4 cup
  • Peanuts,roasted and crushed
    2 tablespoons

Method

Step 1


Take a fork and roll a portion of the cooked noodles around it and place it on a serving dish.

Step 2


Heat oil in non stick wok, add curry paste, cook for a minute. Add ½ cup coconut milk and ½ cup water. Mix and bring it to a boil.

Step 3


Mix carrot, radish, cabbage and 2 tbsps sweet chilli sauce in a bowl and keep it in the refrigerator. Add juice of ½ lemon, remaining coconut milk and remaining sweet chilli sauce to the pan.

Step 4


Add salt and mix well. Cook till it comes to a boil. Halve the cucumber vertically, further cut into slices and put on top of cooked noodles, reserving a few slices for garnishing.

Step 5


Place mint leaves along with bean sprouts on it and sprinkle crushed peanuts on top. Pour the soup over and place the chilled vegetable salad on top. Squeeze juice of ½ lemon and garnish with reserved cucumber slices. Serve immediately.

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