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In the world of comfort food, few dishes can match the warmth and satisfaction offered by a bowl of Thai Red Curry Noodle Soup. This recipe is a delightful fusion of rich flavors and nourishing ingredients, perfect for any day when you're craving something spicy yet comforting. With its vibrant colors and enticing aromas, this dish not only pleases the palate but also warms the soul. Whether you’re a seasoned cook or a culinary novice, this dish is simple to prepare and brings a taste of Thailand right to your kitchen.

THAI RED CURRY NOODLE SOUP

Indulge in the comforting warmth of Thai Red Curry Noodle Soup! This delightful dish combines rich flavors, creamy coconut milk, and fresh veggies for a nourishing experience. Whether you're a cooking novice or a pro, our simple recipe brings a taste of Thailand right to your home. Perfect for cozy dinners, it offers a delicious fusion of spicy and savory tastes. Try it today for a satisfying meal! #ThaiRedCurry #NoodleSoup #ComfortFood #CoconutMilk #HealthyEating #SpicyFlavors #EasyRecipes
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Ingredients
  

200g rice noodles

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (400ml) coconut milk

750ml vegetable or chicken broth

1 tablespoon soy sauce

1 tablespoon lime juice

1 red bell pepper, sliced

1 cup baby spinach

200g tofu, cubed (or chicken, if preferred)

Fresh cilantro, for garnish

Sliced green onions, for garnish

Lime wedges, for serving

Optional: chili flakes for extra heat

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.

    Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

        Incorporate Curry Paste: Add the red curry paste to the pot and cook for another minute, stirring constantly to release the flavors.

          Combine Liquids: Pour in the coconut milk and broth, stirring well until the curry paste is fully blended. Add soy sauce and lime juice, and bring the mixture to a simmer.

            Add Vegetables and Protein: Stir in the sliced red bell pepper and cubed tofu (or chicken). Simmer for about 5 minutes, until the vegetables are tender and the protein is cooked through.

              Final Touches: Add the baby spinach to the pot and let it wilt for about a minute. Taste and adjust seasoning, adding chili flakes if desired for extra heat.

                Serve: Divide the cooked rice noodles into bowls and ladle the hot soup over them. Garnish with fresh cilantro and sliced green onions. Serve with lime wedges on the side.

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