Soul-Warming Fusion: Spicy Thai Coconut Noodle Soup Recipe

Today’s Recipe: Spicy Thai Coconut Noodle Soup

Hey there, foodies! Today, I’m excited to share with you a comforting and aromatic dish that never fails to warm my soul on a chilly evening. This Spicy Thai Coconut Noodle Soup is a unique fusion of Thai and Indian flavors that will surely delight your taste buds. Let’s dive into the recipe!

Ingredients:

• rice noodles (150g)
• coconut milk (400ml)
• vegetable broth (500ml)
• red curry paste (2 tbsp)
• lemongrass stalk (1, sliced)
• galangal root (1-inch piece, sliced)
• kaffir lime leaves (3 leaves)
• cherry tomatoes (150g, halved)
• shiitake mushrooms (100g, sliced)
• tofu (200g, cubed)
• lime juice (2 tbsp)
• coriander leaves (for garnish)

Kitchen Tools:

• saucepan
• wooden spoon
• chef’s knife
• cutting board

To start, cook the rice noodles according to the package instructions and set them aside. In a saucepan over medium heat, combine the coconut milk, vegetable broth, red curry paste, lemongrass, galangal, and kaffir lime leaves. Let the mixture simmer for 10 minutes to allow the flavors to meld together.

Next, add in the cherry tomatoes, shiitake mushrooms, and tofu to the broth. Let everything simmer for another 5 minutes until the vegetables are tender. Stir in the lime juice to brighten up the flavors.

To serve, divide the cooked rice noodles into bowls and ladle the hot soup over them. Garnish with fresh coriander leaves for a burst of freshness.

This Spicy Thai Coconut Noodle Soup is perfect for a cozy dinner for two. The total weight of the cooked dish is approximately 1200g, with 2 servings at 600g each. Each serving is around 400 calories.

Pro tip: For an extra kick of heat, add a sliced red chili to the soup before serving!

I hope you give this recipe a try and enjoy it as much as I do. Feel free to customize it with your favorite vegetables or protein sources. Happy cooking!