Name: Red Curry Noodles Soup recipe by Linsy Patel at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 2 tbsp red curry paste; 180 ml coconut milk; 1/2 cup vegetable stock; 1 tbsp tamari sauce; 1 purple eggplant crescent shape; 1 tsp coconut oil; 1" of fresh ginger, peeled and cut into slivers; 1 red pepper cut into thin strips; 1 carrot cut into matchsticks; 1 each yellow and green squash cut it in thin strips; Brown rice noodles or your choice of noodles; For garnishing:; Few strings of coriander leaves; Few lime leaves; Few basil leaves

ABOUT Red Curry Noodles Soup RECIPE

So all of you had too many sweet dishes over the last few days, try this spicy and healthy Thai soup. We all love to make Thai food as it has different kinds of curry, sticky rice or stir fry. As it was cold outside, I have made this one pot dish which is made of red curry soup.

Ingredients Serving: 3

2 tbsp red curry paste
180 ml coconut milk
1/2 cup vegetable stock
1 tbsp tamari sauce
1 purple eggplant crescent shape
1 tsp coconut oil
1" of fresh ginger, peeled and cut into slivers
1 red pepper cut into thin strips
1 carrot cut into matchsticks
1 each yellow and green squash cut it in thin strips
Brown rice noodles or your choice of noodles
For garnishing:
Few strings of coriander leaves
Few lime leaves
Few basil leaves

Instructions

Heat a big pot on gas on a low flame. Put in coconut oil , then add the ginger and cook for a few seconds.
Add carrots, red peppers, both squashes, eggplant and curry paste. Stir it nicely.
Add coconut milk and put the flame on medium. Boil it for 5 minutes. Add tamari and vegetable stock. Cook it for another 2 minutes.
Add noodles and cook for 2 more minutes.
To serve, put in a spoonful of soup in a bowl and top it with coriander leaves, basil leaves and lime wedges.

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