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Rice Noodle Soup with Red Curry

Noodles and vegetables cooked with red curry paste to make a spicy soup full of flavor This recipe is from FoodFood TV channel

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Rice Noodle Soup with Red Curry
Main Ingredients Cooked rice noodles , Thai red curry paste
Cuisine Thai
Course Soups
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Rice Noodle Soup with Red Curry

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

Method

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  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. Add ½ cup coconut milk and ½ cup water. Mix and bring it to a boil.
  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.
  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.
  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.

Nutrition Info

Calories 1825
Carbohydrates 2182
Protein 34
Fat 90.4
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