coconut red curry noodle soup

29 Feb

i love soup. i love noodles. and i love noodles in soups.

this recipe is inspired by a  recipe over at food and wine: here

my version is slightly faster. hopefully. and a few less ingredients.

it’s a big bowl of satisfying yum.

plus, it has a lot of veggies in it! (so, it’s healthy right?)


so we chop up a bunch of veggies and sautee them really quickly. and then add them to a pot of coconut red curry.

add some noodles.

a bit of garnish and then you have:


Coconut Red Curry Noodle Soup:


1 tablespoon of olive oil

1 carrot – peeled and cut into slivers

1 red bell pepper – cut into slivers

1 zucchini – cut into slivers

1/2 jalapeño – optional for extra heat

1 teaspoon of crushed garlic

1.5 tablespoon of red curry paste

1 14 oz. can of coconut milk plus another half can

1.5 cups of chicken broth

splash of fish sauce

package of any kind of noodles, you can use rice sticks or fresh cut noodles. I used chinese egg noodles that i found in the noodle aisle of my korean grocery store.

garnish of any kind – i used chopped up cilantro & basil

alright! let’s go!

-put a non stick pan on a medium flame, heat it up and put the oil in it. after the oil starts to get hot, put the veggies in it and start sautéing them. you want them to remain slightly crispy, so just sautee them for about 5 – 7 minutes. You can add the garlic in after about 3 minutes so the garlic doesn’t burn up in the pan.

-at this time you might want to start your noodles according to the package, the broth part of the soup does not take very long.

-after you’re done with the veggies, grab a big pot and put it on a medium flame. let the pot heat up a bit and pour in the coconut milk. add in the red curry paste and stir it in until it is thoroughly mixed in. pop in your jalapaneo at this time, if you want the extra heat.

-add in your chicken broth and fish sauce. bring to a boil.

-after it comes to a boil, throw in your cooked veggies and let simmer for a few minutes.

-put the desired amount of noodles in bowls and ladle the broth and veggies over the noodles.

-garnish with basil & cilantro if you wish.


*some notes: if you want a stronger red curry/heat taste you can keep mixing in the paste to your desired heat level. you can totally add some sort of protein; i would suggest having it pre-cooked and then adding it to the broth towards the end.



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