Creamy Coconut Curry Noodle Soup: A Cozy Night In Recipe

Delicious Coconut Curry Noodle Soup

Today, I’m sharing a recipe for a comforting and flavorful coconut curry noodle soup. This dish is perfect for a cozy night in or when you’re craving something warm and satisfying. The combination of creamy coconut milk, aromatic curry spices, and tender noodles will surely become a new favorite in your household.

Ingredients:

• rice noodles (200g)
• coconut milk (400ml)
• vegetable broth (500ml)
• tofu, diced (200g)
• red curry paste (2 tbsp)
• carrots, sliced (100g)
• bean sprouts (50g)
• lime, juiced (1)
• fresh coriander, chopped (a handful)

Kitchen Tools:

• large pot
• wooden spoon
• chef’s knife
• cutting board
• ladle

To start, bring a large pot of water to a boil and cook the rice noodles according to the package instructions. Drain and set aside. In the same pot, heat the coconut milk and vegetable broth over medium heat. Add the red curry paste and stir until fragrant.

Next, add the diced tofu, sliced carrots, and bean sprouts to the pot. Let the soup simmer for about 10 minutes until the vegetables are tender. Squeeze in the juice of one lime for a refreshing citrus kick.

To serve, divide the cooked rice noodles into bowls and ladle the hot coconut curry soup over them. Garnish with fresh chopped coriander for a burst of herbaceous flavor.

This Coconut Curry Noodle Soup weighs approximately 1200g in total and serves 4 people. Each serving is around 300g. An average serving of this dish contains about 350 calories.

For a unique twist, try adding a handful of pineapple chunks to the soup for a sweet and tangy contrast. It adds a refreshing burst of flavor that complements the creamy coconut and spicy curry perfectly.

I encourage you to try out this Coconut Curry Noodle Soup recipe and make it your own by adjusting the spice level or adding your favorite vegetables. It’s a versatile dish that can easily be tailored to suit your preferences. Enjoy!