Rice Noodle Soup with Red Curry

Ingredients

• Cooked rice noodles as required
• 2 tbsps Thai red curry paste
• 2-3 tsps oil
• ¾ cup coconut milk
• 1 medium carrot, cut into thin strips 
• 1 medium radish, cut into thin strips
• ¼ medium cabbage, shredded
• 3 tbsps sweet chilli sauce
• Juice of 1 lemon
• Salt to taste
• 1 medium cucumber, peeled 
• 5-6 fresh mint leaves
• ¼ cup bean sprouts
• 2 tbsps roasted and crushed peanuts

Method

1. Take a fork and roll a portion of the cooked noodles around it and place it on a serving dish.
2. Heat oil in non stick wok, add curry paste, cook for a minute.
3. Add ½ cup coconut milk and ½ cup water.  Mix and bring it to a boil.
4. Mix carrot, radish, cabbage and 2 tbsps sweet chilli sauce in a bowl and keep it in the refrigerator.
5. Add juice of ½ lemon, remaining coconut milk and remaining sweet chilli sauce to the pan.
6. Add salt and mix well. Cook till it comes to a boil.
7. Halve the cucumber vertically, further cut into slices and put on top of cooked noodles, reserving a few slices for garnishing.
8. 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.
9. Squeeze juice of ½ lemon and garnish with reserved cucumber slices. Serve immediately. 

Nutrition Info