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Dive into the vibrant world of Thai cuisine with a comforting bowl of Thai Red Curry Noodle Soup. This dish is a delightful marriage of creamy coconut milk, aromatic red curry paste, and a colorful array of fresh vegetables, all intertwined with delicate rice noodles and tofu. It’s not just a meal; it’s an experience that transports your taste buds straight to the bustling streets of Thailand. Whether you're looking for a cozy dinner to warm you up on a chilly night or a quick weeknight dish that bursts with flavor, this Thai Red Curry Noodle Soup fits the bill perfectly.

THAI RED CURRY NOODLE SOUP

Discover the warmth and vibrant flavors of Thai Red Curry Noodle Soup! This comforting dish combines creamy coconut milk, aromatic red curry paste, fresh veggies, and delicate rice noodles, creating a delicious taste of Thailand in every bowl. Perfect for cozy dinners or quick meals, it’s easily customizable to suit your dietary needs. Join the culinary adventure and indulge in this flavorful experience! #ThaiCuisine #RedCurry #NoodleSoup #ComfortFood #VegetarianCooking #Foodie #CoconutMilk
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Ingredients
  

200g rice noodles

1 can (400ml) coconut milk

2-3 tablespoons red curry paste (adjust to taste)

4 cups vegetable broth

1 tablespoon soy sauce

1 tablespoon lime juice

1 tablespoon sugar (brown or palm sugar)

1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)

1 cup mushrooms, sliced (shiitake or button)

1 block (350g) firm tofu, cubed

Fresh basil leaves for garnish

1 red chili, sliced (optional, for heat)

2 green onions, chopped (for garnish)

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.

    Make the Soup Base: In a large pot, heat a tablespoon of oil over medium heat. Add the red curry paste and stir-fry for about 1-2 minutes until fragrant.

      Add Coconut Milk & Broth: Pour in the coconut milk and vegetable broth. Stir well to incorporate the curry paste.

        Flavor the Soup: Add soy sauce, lime juice, and sugar. Bring the mixture to a gentle simmer.

          Add Vegetables and Tofu: Stir in the mixed vegetables, mushrooms, and cubed tofu. Allow the soup to simmer for about 5-7 minutes, or until the vegetables are tender but still crisp.

            Combine Noodles: Add the cooked rice noodles to the pot, gently stirring to combine and heat them through for about 2 minutes.

              Serve: Ladle the soup into bowls. Garnish each bowl with fresh basil, sliced red chili, and chopped green onions.

                Enjoy: Serve hot, and enjoy your delicious Thai Red Curry Noodle Soup!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4