• Ashley Ramey

Thai Coconut Noodle Soup

Actualizado: 11 de oct de 2020


1  1/2 tbsp olive oil (or avocado oil) 

1/2 white onion, roughly chopped

4 garlic cloves, roughly chopped

1-inch cube of ginger (optional)

1–2 tbsp of Thai red curry paste 

2 tsp curry powder

1/2 tsp turmeric powder

1 Litre low-sodium vegetable broth (or chicken broth)

1 cup coconut milk (full-fat from a can)

2–3 tbsp soy sauce 

1 tbsp agave (or coconut sugar)

juice of 1/2 lime

7oz rice noodles

Top with 'Everything Seasoning' from Trader Joe's (optional)


Heat the olive oil in a large pot on medium-high heat.

Add chopped onion and cook on medium heat for 2-3 minutes until translucent. Add the garlic and ginger and cook for another minute.

Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.

Next add in the soy sauceagave, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5-7 minutes.

While the soup is simmering, cook the rice noodles according to package directions. Cook until al dente and add the rice noodles to the soup.

Top with everything seasoning and serve quickly before noodles absorb too much liquid. 


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