Ingredients with Measurements:
- 1 cup rice noodles
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. Cook rice noodles according to package instructions and set aside.
2. In a large pot, heat coconut oil over medium heat.
3. Add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
4. Add red curry paste and stir for 1 minute.
5. Pour in coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Stir to combine.
6. Add sliced red bell pepper, broccoli florets, and sliced mushrooms. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender.
7. Add cooked rice noodles and chopped cilantro. Stir to combine.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 292
Fat: 20g
Carbohydrates: 26g
Protein: 4g
Sodium: 734mg
Sugar: 9g
Substitutions for ingredients:
- Chicken or shrimp can be added for protein.
- Any vegetables can be used, such as carrots, zucchini, or green beans.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Use green curry paste instead of red curry paste for a different flavor.
- Add a tablespoon of fish sauce for a more authentic Thai taste.
- Use coconut cream instead of coconut milk for a richer soup.
Tips and tricks:
- To make this recipe gluten-free, use tamari instead of soy sauce.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- For a spicier soup, add more red curry paste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro, sliced red chili peppers, lime wedges
Pairings:
Thai Coconut Curry Cup Noodle Soup pairs well with a side of steamed rice or a fresh green salad.
Suggested side dishes:
Steamed rice, green salad
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or vegetable broth to tone down the heat.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
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 curry soup is a popular dish in Thai cuisine. It is believed to have originated in Southern Thailand and has since become a staple in Thai restaurants around the world.
Flavor profiles:
Thai Coconut Curry Cup Noodle Soup is a creamy and flavorful soup with a spicy kick. The coconut milk adds a rich and sweet flavor, while the red curry paste adds heat and depth.
Serving suggestions:
Serve Thai Coconut Curry Cup Noodle Soup as a main dish for lunch or dinner. It is also a great option for a cozy night in or a quick and easy meal on a busy weeknight.
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Region: Thai