Craving a burst of flavor that transports you straight to the streets of Thailand? Look no further than this Instant Thai Curry Noodle Soup! In just 20 minutes, you can whip up a bowl of comforting goodness that’s perfect for busy weeknights or a cozy weekend treat. With a rich coconut milk base, aromatic red curry paste, and vibrant mixed vegetables, this recipe promises to tantalize your taste buds and warm your soul. Ready to dive into a deliciously easy culinary adventure? Let’s get cooking!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 1 tablespoon red curry paste
- 2 cups vegetable broth
- 1 can coconut milk
- 200g rice noodles
- 1 cup mixed vegetables
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: red curry paste, vegetable broth, coconut milk, rice noodles, mixed vegetables, and fresh basil. Make sure your mixed vegetables are prepped and ready to go; you can use fresh or frozen vegetables depending on your preference.
- In a medium-sized pot, add 2 cups of vegetable broth and bring it to a gentle simmer over medium heat.
- Once the broth is simmering, add 1 tablespoon of red curry paste to the pot. Stir well to combine, allowing the flavors to meld together. Let it cook for about 2 minutes, stirring occasionally.
- Next, pour in 1 can of coconut milk, stirring continuously until the mixture is smooth and well combined. Allow it to simmer for an additional 5 minutes, which will help the flavors intensify.
- While the broth is simmering, prepare the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 5-10 minutes until they are tender. Drain and set aside.
- After the coconut milk has simmered, add 1 cup of mixed vegetables to the pot. Stir to incorporate the vegetables into the broth and let it cook for another 3-5 minutes until the vegetables are tender but still vibrant in color.
- Once the vegetables are cooked, add the prepared rice noodles to the pot. Stir gently to combine, ensuring the noodles are coated with the curry broth. Let everything simmer together for an additional 2 minutes to heat through.
- Remove the pot from heat. Taste the soup and adjust the seasoning if necessary. You can add a pinch of salt or a squeeze of lime juice for extra flavor.
- To serve, ladle the Instant Thai Curry Noodle Soup into bowls. Garnish with fresh basil leaves on top for a burst of freshness and aroma.
- Enjoy your delicious and comforting Instant Thai Curry Noodle Soup!
Tips
- Prep Ahead: To save time, chop your mixed vegetables in advance or use a frozen mix. This way, you can throw everything together quickly when it’s time to cook.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Bell peppers, snap peas, or spinach all work beautifully in this recipe.
- Noodle Choice: While rice noodles are traditional, you can use any type of noodle you prefer, such as soba or udon, for a unique twist.
- Adjust the Heat: If you love spice, add more red curry paste or a dash of chili flakes to elevate the heat level to your liking.
- Garnish for Freshness: Don’t skip the fresh basil! It adds a delightful aroma and a burst of freshness that elevates the dish.
- Make it a Meal: For a heartier soup, consider adding protein like tofu, shrimp, or chicken. Just cook it in the broth until it’s done.
- Leftovers: This soup keeps well in the fridge for a couple of days. Just store the noodles separately to prevent them from becoming mushy.Enjoy your cooking adventure with this quick and flavorful recipe!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 0mg