Ingredients with Measurements:
- 8 oz. rice noodles
- 1 tbsp. vegetable oil
- 1 tbsp. red curry paste
- 1 tbsp. grated ginger
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the red curry paste, grated ginger, and minced garlic. Cook for 1-2 minutes until fragrant.
3. Add the vegetable broth, coconut milk, soy sauce, and brown sugar. Stir to combine.
4. Add the sliced mushrooms, carrots, and bell peppers. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the vegetables are tender.
5. Add the cooked rice noodles and bean sprouts to the pot. Stir to combine and cook for an additional 2-3 minutes until heated through.
6. Season with salt and pepper to taste.
7. Serve the Coconut Curry Pho hot, garnished with lime wedges and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 47g
- Protein: 8g
- Fiber: 4g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Brown sugar can be substituted with honey or maple syrup.
- Mushrooms, carrots, and bell peppers can be substituted with any vegetables of your choice.
Variations:
- Add cooked chicken, shrimp, or tofu for added protein.
- Use different types of noodles such as udon noodles or soba noodles.
- Add Thai basil or mint for extra flavor.
Tips and tricks:
- To make the dish spicier, add more red curry paste or a chopped chili pepper.
- To make the dish milder, use less red curry paste or omit it altogether.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Coconut Curry Pho in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Coconut Curry Pho in individual bowls, garnished with lime wedges and chopped cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Thai basil
- Mint leaves
- Sliced jalapenos
Pairings:
- Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
- Spring rolls
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or a dollop of sour cream to cool it down.
- If the soup is too thin, add more vegetables or noodles to thicken it up.
Food safety advice:
- Make sure to cook the vegetables and noodles thoroughly to avoid any foodborne illnesses.
Food history:
- Pho is a traditional Vietnamese soup that originated in the early 20th century in northern Vietnam.
Flavor profiles:
- The Coconut Curry Pho is a savory and slightly sweet soup with a creamy coconut milk base and a spicy kick from the red curry paste.
Serving suggestions:
- Serve the Coconut Curry Pho as a main dish for lunch or dinner.
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