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Red Thai Curry Style Noodle Soup
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Description
A fresh Thai-style soup that can be easily made lighter or more filling by slightly adjusting the quantities of noodles and liquid.
Ingredients
- 1 Tablespoon Oil
- 1 whole Onion, Sliced
- 1 whole Pepper, Sliced
- 3-⅝ ounces, weight Beansprouts
- 3-⅝ ounces, weight Mangetout, Halved
- 4 whole Mushrooms, Medium, Sliced
- 2 Tablespoons Red Thai Curry Paste
- ¾ pounds, 2-⅛ ounces, weight Coconut Milk
- ½ pounds, ⅞ ounces, weight Egg Noodles (I Used Straight-to-wok, But Dried Might Work Too)
- 1 bunch Coriander, Chopped Roughly
Preparation
In a large wok, heat the oil and soften the onion. After a couple of minutes, add the remaining vegetables and the curry paste. Continue to cook for 5 more minutes, until the vegetables begin to soften.
Add the coconut milk and the noodles, and season to taste. Allow to simmer for 5-10 more minutes (maybe a little more if you are using dried noodles). You may need to add a dash of water if you feel that your soup is not runny enough.
Serve hot, topped with fresh chopped coriander.
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