Red Thai Curry Noodle Soup

Red Thai Curry Noodle Soup

So.. its hot, I get it, soup is probably not high on your list of things to make. This soup will change your mind. It is essentially a broth poured over fresh veggies and rice noodles. It is spicy and sour and so good. I had never made anything like it before and wasn’t sure what to expect but I had an idea and fiddled with it till it tasted just right. I truly believe cooking is an individual art. Do the same with it even though I’m giving you a guidline. 🙂

1 can of coconut milk
then fill the can with with filtered water
1/2 lime
2 generous tbsp of red curry paste (I used the thai kitchen red curry)
2 cloves of garlic, minced
1 hunk of ginger, minced
2 cloves of garlic smashed
2 slices of ginger
braggs, to taste
couple of pinches of sugar
tsp of oil

Fresh Veggies (this is just what i used, you can use whatever you have around or some of your favorites)
thinly slice cabbage
matchstick of carrots
cilantro
thinly sliced scallion

Rice noodles
cooked according to package

Heat the oil in a  pot add the minced garlic,  ginger and curry paste. You just want to heat it up and make fragrant (don’t burn) Then add the coconut milk, water, lime juice the hunk of ginger and smashed garlic cloves. Let it come to a boil and then quickly turn to a simmer. This is when you will have to adjust the salt (braggs) and the sweet (sugar). I was looking for the perfect blend of spice, sour with a touch sweet. I also added a dash of siracha bc I wanted the extra heat. Go slow and add to taste, realize that the longer it cooks the more concentrated the flavors will get. Again, simmer beacause you don’t want it to boil away. It should only take 20 minutes or so to get the broth where you want it. When the broth is just right pour it over fresh veggies and cooked rice noodles. YUM!!

 


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