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Thai Red Curry Noodle Soup Recipe
Thai cuisine is renowned for its bold flavors and harmonious blend of spicy, sour, sweet, and savory notes. Among its many iconic dishes, Thai Red Curry Noodle Soup stands out as a comforting yet vibrant meal. This recipe combines the fragrant spices of red curry paste with creamy coconut milk, fresh vegetables, and tender noodles to create a dish that is both satisfying and soul-warming.
The History of Thai Red Curry
Originating from Thailand, red curry is a staple of traditional Thai cooking. The vibrant red color comes from dried red chili peppers, which are blended with aromatic herbs and spices such as lemongrass, galangal, and kaffir lime leaves. When combined with creamy coconut milk, red curry becomes a versatile base for a variety of dishes, including this delightful noodle soup.
Ingredients for Thai Red Curry Noodle Soup
To make this flavorful soup, you will need the following ingredients:
For the Soup Base
- 2 tablespoons of Thai red curry paste
- 2 tablespoons of vegetable oil
- 1 can (13.5 oz) of coconut milk
- 4 cups of chicken or vegetable stock
- 2 tablespoons of fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon of sugar (palm sugar preferred)
- Juice of 1 lime
For the Additions
- 200g rice noodles or egg noodles
- 1 cup of cooked chicken, shrimp, or tofu
- 1 cup of mushrooms (shiitake or button)
- 1 red bell pepper, sliced thinly
- 1 cup of bean sprouts
- 2 cups of fresh spinach or kale
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