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 By Sanjeev Kapoor 03 Nov 2015 in Recipes Course New Update 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 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 Take a fork and roll a portion of the cooked noodles around it and place it on a serving dish. 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. 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. 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. 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 #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article