Spicy Thai Red Curry Noodles
A bowl of spicy Thai red curry noodles is the perfect go-to meal on any cold, chilly and gloomy day. The vibrant color and aroma of the broth will definitely draw you in.
Most of the time I would make the red curry paste from scratch thereby making the cooking process longer than usual. This recipe however can be prepared in a cinch as I relied on store bought ingredients to speed up the process.
So if you are short on time but still want to enjoy a nice bowl of spicy noodle soup, this recipe is just for you.
SPICY THAI RED CURRY NOODLES
Makes: ~3 servings
Spicy Curry Broth
½ tbsp. olive oil
75 gm onion (finely diced)
**½ tbsp. organic minced ginger (see Notes)
2 garlic cloves (finely minced)
2 lime leaves (scored in the middle)
**3 tbsp. red curry paste (see Notes)
1 tsp. cayenne pepper
268 gm / 9.5 oz. red bell pepper (deseeded and julienned)
3 cups low sodium organic vegetable broth
1 tbsp. vegan fish sauce
1 tbsp. lime juice
1 cup coconut milk
1 tsp. coconut sugar or to taste
1½ tsp. salt or to taste
black pepper to taste
150 gm / 5.3 oz. seafood mushroom (separated - see Notes)
In a large pot on medium heat, add the oil. Once the oil heats up, reduce the heat to medium low.
Add the onion and sauté until slightly cook through.
Add the ginger, garlic, lime leaves and sauté until fragrant.
Then, add the curry paste, cayenne pepper and sauté until fragrant.
Add the bell pepper and sauté for ~30 secs.
Next, add the vegetable broth, fish sauce, lime juice and coconut milk.
Increase the heat. Once the curry broth comes to a boil, reduce to a simmer.
Season the broth with sugar, salt and pepper to taste.
Finally, add the mushrooms.
Turn off heat.
**135 gm / 4.8 oz. (dry weight) instant rice noodles (see Notes)
1 – 1½ cups sunflower microgreens
3 tbsp. crushed roasted peanuts
2 tbsp. roasted sesame seeds
cilantro (roughly chopped)
lime juice (optional)
Prepare the instant rice noodles according to the instructions on the package.
Divide microgreens and rice noodles into three separate serving bowls.
Add the hot broth along with some mushrooms and bell pepper.
Garnish with peanuts, sesame seeds and cilantro. Extra lime juice is optional.
I used minced ginger from the Ginger People, red curry paste from Thai Kitchen and instant rice noodles from Mama.
I used seafood mushrooms but you can use any type of mushrooms you like.
You can see any greens you like for this dish. I used microgreens.
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.