Thai Red Curry Noodle Soup Recipe

Thai Red Curry Noodle Soup is one of my go-to meals when I'm craving something sweet and spicy. It's hearty, healthy, rich, creamy and ready in 20 minutes using only one pot.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a medium pot add olive oil to sauté the diced onion, minced garlic and red bell pepper stirring occasionally, until tender, for about 3-4 minutes.

Step 2

Add in the red curry paste and ginger, stir for about 1 minute.

Step 3

Add in chicken broth OR water, the bouillon cubes, (either use the chicken broth or the water and bouillon cubes, not both), roughly chopped cilantro, and 2 cans coconut milk.

Step 4

Bring to a boil, then reduce the heat to low and cook, stirring occasionally for about 10 minutes.

Step 5

Now add in the fish sauce and brown sugar, then the noodles.

Step 6

Cook until noodles are tender, for about 6-7 minutes. Remove from heat.

Step 7

Squeeze in line juice, some salt and pepper, to taste. Then garnish with sliced jalapeños, sliced lime and cilantro leaves.Serve immediately.

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