10-minute Red Curry Noodle Soup
Sometimes, you have absolutely no idea what to eat and you forgot to prep your ingredients. This recipes requires nothing but noodles, curry paste, and whatever fresh ingredients you have in stock.
This noodle soup recipe is easy to throw together, beginner level friendly, and comforting to slurp. You can truly add any vegetables or protein to this dish, resulting in a mouthwatering flavorful meal.
Ingredients:
Cook time: 10 minutes | Serves 2 people
1/2 can of Thai red curry paste
1 diced shallot
2 tbsp soy sauce, tamari, or coconut aminos
2 tbsp coconut sugar
1 tbsp sesame oil
2 cans of full-fat coconut milk or 1 can of coconut milk and 8 oz of any broth of choice
1 pack of rice or vermicelli noodles
1 pack of fried tofu or 1 box of homemade fried tofu
Any veggies you’d like (I used frozen broccoli, carrots, and spinach but bean sprouts, carrots, bok choy, red cabbage, or mushrooms would also be my suggestions)
Optional toppings: cilantro, green onions, Thai basil, sesame seeds, crispy garlic, crispy shallots, sliced ginger, etc
Directions:
Boil water and cook your noodles as directed on the package. (I like to boil my water on the kettle first then add the water to the pot on high heat and you will notice the water is already ready for your noodles.)
Dice your shallot and set aside. In a pot on medium heat, add sesame oil, shallot, and your veggies of choice except any greens you may be adding. Always add greens last in your liquid recipes. Stir fry for 5 minutes or until the veggies are softened.
Add half a can of the red curry paste into the pot and cook until it’s fragrant.
Add your coconut milk/broth to the pot with soy sauce and coconut sugar then stir until sugar is dissolved. Let this sit on the stove for 5 minutes.
Lastly, place your noodles into a bowl then pour the red curry broth over it, top with your tofu, and garnish with your chosen veggies. Enjoy!