Elevate your meal experience with this delightful Curry Noodle Soup, a vibrant and nourishing dish that perfectly balances rich coconut milk with the aromatic spices of red curry paste. This soup is a culinary adventure that combines the warmth of Thai cuisine with the comforting essence of homemade soup.
The base of this dish is a creamy coconut broth infused with fragrant garlic and ginger, enhanced by the bold flavors of red curry paste. As the soup simmers, it transforms into a hearty meal with tender rice noodles, crispy tofu, and crisp vegetables like broccoli and red bell pepper. Each spoonful delivers a harmonious blend of savory, spicy, and sweet notes, accented with a splash of lime juice for a zesty finish.
Ideal for both a cozy weeknight dinner and a special weekend meal, this Curry Noodle Soup is as satisfying as it is easy to prepare. With its blend of wholesome ingredients and vibrant flavors, it’s sure to become a favorite in your recipe collection. Let’s dive into making this delicious and comforting soup that will warm your soul and tantalize your taste buds!
Curry Noodle Soup
Warm up with a comforting bowl of Curry Noodle Soup, a flavorful and satisfying dish that’s perfect for any day of the week. This recipe combines rich coconut milk, aromatic red curry paste, and fresh vegetables for a nourishing meal that’s both vibrant and easy to prepare.
Ingredients:
- 2 tablespoons refined coconut oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2½ tablespoons red curry paste
- 15 oz (440 mL) coconut milk
- 3 cups (720 mL) vegetable broth
- 1 tablespoon agave
- 8 oz (225 g) rice noodles
- 7 oz (200 g) tofu, cubed
- 2 cups (300 g) broccoli florets
- 1 red bell pepper, thinly sliced
- 1 tablespoon lime juice
- Kosher salt, to taste
- Chopped fresh cilantro, for garnish
Directions:
- Sauté Aromatics:
- In a large pot, melt the coconut oil over medium heat. When the oil starts to shimmer, add the minced garlic and ginger.
- Cook for 2-3 minutes, until the garlic and ginger are fragrant.
- Add Curry Paste:
- Stir in the red curry paste and cook for an additional 2-3 minutes, allowing the paste to become aromatic and coat the garlic and ginger.
- Add Liquids:
- Pour in the coconut milk and stir well to combine with the curry paste.
- Add the vegetable broth and bring the mixture to a boil.
- Cook Noodles:
- Once boiling, add the agave and rice noodles. Cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
- Add Vegetables and Tofu:
- Add the cubed tofu, broccoli florets, and thinly sliced red bell pepper to the pot.
- Stir well and cook for 3-5 minutes, or until the noodles are tender and the broccoli is cooked through.
- Finish the Soup:
- Stir in the lime juice and season with kosher salt to taste.
- Garnish and Serve:
- Ladle the soup into bowls and garnish with chopped fresh cilantro.
Tips:
- For a Spicier Kick: Increase the amount of red curry paste or add a pinch of cayenne pepper.
- Make it Vegan: Ensure that your curry paste and agave are vegan-friendly.
- Customize Your Veggies: Feel free to add other vegetables such as snap peas, carrots, or mushrooms based on your preference.
Enjoy this comforting and flavorful Curry Noodle Soup as a perfect meal to warm you up on a chilly day or to indulge in any time you crave a satisfying and nutritious dish!