Spice Up Your Night with Coconut Curry Noodle Soup Recipe

Today’s Special: Coconut Curry Noodle Soup

Today, I am excited to share with you a comforting and flavorful recipe for Coconut Curry Noodle Soup. This dish is perfect for a cozy night in or for impressing your friends and family with a unique and delicious meal.

Ingredients:

• rice noodles (200g)
• coconut milk (400ml)
• vegetable broth (500ml)
• red curry paste (2 tbsp)
• tofu, cubed (150g)
• baby corn (100g)
• red bell pepper, sliced (1)
• bean sprouts (50g)
• lime, juiced (1)
• fresh cilantro, chopped (a handful)
• salt and pepper to taste

Kitchen Tools:

• large pot
• wooden spoon
• knife
• cutting board
• ladle

To start, cook the rice noodles according to the package instructions until al dente. Drain and set aside. In a large pot, heat the coconut milk and vegetable broth over medium heat. Once simmering, add the red curry paste and stir until well combined.

Next, add the cubed tofu, baby corn, and sliced red bell pepper to the pot. Let the soup simmer for 10-15 minutes until the vegetables are tender. Season with salt and pepper to taste. Stir in the cooked rice noodles and bean sprouts, allowing them to heat through.

Before serving, squeeze fresh lime juice over the soup and sprinkle with chopped cilantro for a burst of fresh flavor. Ladle the Coconut Curry Noodle Soup into bowls and enjoy the aromatic and creamy broth with the perfect balance of spicy and sweet.

This Coconut Curry Noodle Soup recipe serves 4 and each serving weighs approximately 400g. One serving is around 300 calories.

Clever Tip:

For an extra layer of flavor, try adding a spoonful of peanut butter to the broth before serving. It will enhance the creaminess and add a nutty richness to the soup.

I hope you give this Coconut Curry Noodle Soup recipe a try and make it your own with your favorite veggies and protein choices. It’s a delightful and satisfying dish that will warm your soul. Enjoy!