Spicy Thai Curry Noodles (Printable Version)
A vibrant bowl of Thai curry noodles with coconut milk and fresh vegetables bursting with flavor and mild heat.
# Ingredients Required:
→ Oils & Aromatics
01 -
15 milliliters coconut oil
02 -
1 whole onion, finely chopped
03 -
2 cloves garlic, minced
04 -
15 grams fresh ginger, grated
→ Base & Broth
05 -
30 grams red curry paste
06 -
950 milliliters vegetable broth
07 -
400 milliliters canned coconut milk
→ Vegetables
08 -
150 grams broccoli florets
09 -
125 grams bell peppers, sliced
10 -
100 grams snap peas
→ Seasonings & Condiments
11 -
15 milliliters soy sauce
12 -
15 milliliters lime juice
→ Starch
13 -
200 grams rice noodles
→ Garnish
14 -
1 bunch fresh cilantro
15 -
2 slices lime
16 -
5 milliliters red chili flakes
# Guide to Cooking:
01 -
Heat coconut oil in a large pot over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes.
02 -
Stir in minced garlic and grated ginger; cook for 2 minutes until fragrant.
03 -
Add red curry paste to the pot and mix well with the aromatics, cooking for 2 minutes to release the flavors.
04 -
Pour in vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
05 -
Add broccoli florets, sliced bell peppers, and snap peas to the simmering broth. Cook for 5 to 7 minutes until vegetables are tender yet retain some crispness.
06 -
In a separate pot, cook rice noodles according to the package instructions. Drain and set aside.
07 -
Add soy sauce and lime juice to the soup. Adjust seasoning to taste.
08 -
Place a portion of cooked noodles in each bowl. Ladle the hot soup with vegetables over the noodles. Garnish with fresh cilantro, lime slices, and red chili flakes for added heat if desired.
# Extra Suggestions:
01 -
Use fresh red curry paste for optimal flavor. Adjust chili flakes to control spiciness.