The Red Curry Thai Soup is a creamy and flavorful delight that combines the spiciness of red curry with the smoothness of coconut milk. With mushrooms and red bell pepper, it is the perfect dish for winter. An explosion of flavors in every spoonful.
In a medium-sized pot, heat 2 tablespoons of oil.
Sauté the garlic, ginger, mushrooms, and red bell pepper for 4 minutes.
Then, add the red curry paste and cook for 1 minute until it dissolves.
Next, add the coconut milk, vegetable broth, sugar, and soy sauce, bringing the mixture to a boil and simmering for about 15 minutes.
To serve, cover the bottom of a bowl with a handful of noodles and pour the hot broth over them.
Garnish with fresh cilantro leaves to taste.
Red Curry Thai Soup
Ingredients
1 Diced ginger
2 tablespoons of Oil
1 Red bell pepper in small cubes
1 cup of Sliced mushrooms
4 Minced garlic cloves
1 tablespoon of Red curry paste
4 cups of Vegetable broth
1 can of Coconut milk
1 tablespoon of Sugar
2 tablespoons of Soy sauce
Fresh cilantro
100 grams of Cooked Chinese noodles
Preparation
Step 1 : In a medium-sized pot, heat 2 tablespoons of oil.
Step 2 : Sauté the garlic, ginger, mushrooms, and red bell pepper for 4 minutes.
Step 3 : Then, add the red curry paste and cook for 1 minute until it dissolves.
Step 4 : Next, add the coconut milk, vegetable broth, sugar, and soy sauce, bringing the mixture to a boil and simmering for about 15 minutes.
Step 5 : To serve, cover the bottom of a bowl with a handful of noodles and pour the hot broth over them.
Step 6 : Garnish with fresh cilantro leaves to taste.
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