Thaï Glass Noodle Soup With Coconut And Red Curry
This slightly spicy Thaï glass noodle soup is super easy to make and comes together in one pot. You can make it with glass or rice noodles.
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Servings: 4
Ingredients
- 1 small yellow onion
- 1 red bell pepper
- 2 medium carrots
- 2 tablespoons coconut oil
- 3 teaspoons red curry paste more to taste
- 0.8 inch (2 cm) fresh ginger or ¼ teaspoon ground ginger
- 28 ounces (800 ml) full-fat coconut milk 2 cans
- 3 cups (700 ml) vegetable broth more as needed
- 8.8 ounces (250 g) glass noodles or rice noodles
Instructions
- Finely mince the onion.
- Peel the carrots. Remove the core of the red peppers. Cut the carrots and the bell pepper in thin stripes (see step-by-step pictures in post above).
- In a wok pan or large pot, heat the coconut oil. When hot, add the onion and sauté until soft.
- Add the vegetables to the wok and sauté for 5 minutes over medium-high heat.
- Add in the curry paste, grated ginger and a splash of veggies broth. Cook for 2 minutes until fragrant.
- Pour in the rest of the vegetable broth and the cans of coconut milk. Cover with a lid and simmer for 10 minutes.
- Add the rice noodles to the soup and cover with a lid again. Cook for 5 minutes.
- In the mean time, chop the spring onions. Serve them with the soup.
Nutrition
Calories: 300kcal | Carbohydrates: 12g | Protein: 3g | Fat: 29g | Saturated Fat: 25g | Fiber: 3g | Sugar: 5g
Equipment
- Cutting board
- Sharp knife
- Dutch oven, wok pan or large pot
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