Ingredients with Measurements:
- 8 oz. rice noodles
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. red curry paste
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tbsp. soy sauce
- 1 tbsp. lime juice
- 1 tbsp. brown sugar
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 cup bean sprouts
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the red curry paste and stir for 1 minute until fragrant.
4. Pour in the vegetable broth, coconut milk, soy sauce, lime juice, and brown sugar. Stir to combine.
5. Add the red bell pepper, snow peas, and bean sprouts. Cook for 5-7 minutes until the vegetables are tender.
6. Add the cooked rice noodles and cilantro. Stir to combine.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 6g
- 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.
- Snow peas can be substituted with snap peas or green beans.
- Bean sprouts can be substituted with sliced mushrooms or bamboo shoots.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different types of noodles such as udon noodles or soba noodles.
- Add more vegetables such as carrots, broccoli, or bok choy.
Tips and Tricks:
- To make the soup spicier, add more red curry paste or a chopped chili pepper.
- To make the soup creamier, use full-fat coconut milk instead of light coconut milk.
- To make the soup thicker, add a tablespoon of cornstarch mixed with water.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in bowls and garnish with cilantro, sliced red chili peppers, and lime wedges.
Garnishes:
- Cilantro
- Sliced red chili peppers
- Lime wedges
Pairings:
- Serve with a side of steamed rice or crusty bread.
Suggested Side Dishes:
- Steamed rice
- Crusty bread
- Asian-inspired salad
Troubleshooting Advice:
- If the soup is too spicy, add more coconut milk or a tablespoon of sugar to balance out the heat.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Coconut noodle soup is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor Profiles:
- The soup is creamy, spicy, and slightly sweet with a hint of tanginess from the lime juice.
Serving Suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Thai