Satisfy Your Cravings with This Irresistible Coconut Curry Noodle

Delicious Coconut Curry Noodle Soup

Today, I am excited to share my recipe for a delectable coconut curry noodle soup. This dish is perfect for a cozy night in and will warm you right up. The combination of rich coconut milk, aromatic spices, and tender noodles creates a flavorful and comforting bowl of soup that will leave you wanting more.

Ingredients:

• rice noodles (200g)
• coconut milk (400ml)
• vegetable broth (500ml)
• red curry paste (2 tbsp)
• carrots (2, sliced)
• bell pepper (1, sliced)
• zucchini (1, sliced)
• bean sprouts (100g)
• tofu (200g, cubed)
• lime (1, juiced)
• fresh cilantro (for garnish)

Kitchen Tools:

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

To start, cook the rice noodles according to the package instructions, then set aside. In a large pot over medium heat, add the coconut milk and vegetable broth. Stir in the red curry paste until well combined and bring the mixture to a gentle simmer.

Add in the sliced carrots, bell pepper, zucchini, and tofu to the pot. Let the vegetables and tofu cook until they are tender, about 10-12 minutes. Once cooked, stir in the bean sprouts and lime juice for a refreshing kick of citrus.

Divide the cooked rice noodles into serving bowls and ladle the coconut curry soup over the noodles. Garnish with fresh cilantro for a burst of flavor and aroma.

This coconut curry noodle soup weighs approximately 1300g in total and serves 4 people. Each serving weighs around 325g and has an estimated calorie count of 350.

One unique tip for this recipe is to add a spoonful of peanut butter to the soup for a creamy and nutty twist that complements the rich coconut curry flavor perfectly.

I hope you enjoy making and indulging in this delicious coconut curry noodle soup. Feel free to customize it with your favorite vegetables or protein. Bon appétit!