Thai Red Curry Noodles. Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup.

I usually buy the Thai Kitchen or Lotus brands. Indian, Nepalese, North African, Japanese, or Thai - I love them all. I think this might be Robin's new favourite recipe. You can have Thai Red Curry Noodles using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Thai Red Curry Noodles

1. Prepare 1 of nest of rice noodles per person.
2. It's 2 Tablespoons of Red Thai curry paste.
3. Prepare of Olive oil or whatever you have.
4. Prepare 1 tin of coconut milk.
5. You need Pack of stir fry veggies.
6. Prepare 1 teaspoon of soy sauce.
7. It's Splash of maple syrup.
8. You need of Lime juice.
9. It's of Fresh coriander.
10. You need of Spring onion.

The noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly. For the curry paste, put all of the ingredients except the coriander seeds, cumin seeds, mace and peppercorns in a blender and blend to a smooth Add the sauces, mix and when hot put in a large bowl topped with the fresh coriander and beansprouts. Serve the curry with the noodles alongside. A noodle dish made with Thai coconut curry, crispy golden tofu and fork-tender vegetables.

Thai Red Curry Noodles instructions

1. Cook rice noodles according to package instructions. Once cooked set off to the side..
2. While the noodles are cooking, add a little How to a deep sided pan and add your veggies. Cook for about 5 minutes on medium heat or until soft..
3. Add the curry paste and stir until it coats the veggies. 1-2 minutes..
4. Add the coconut milk to the pan and stir until the paste has mixed into it. It should be a light reddish creamy colour. Add the soy sauce and splash of maple syrup. Simmer for 10 minutes until thickened..
5. Once simmered, add the cooked noodles to the pan and mix together. Take off the heat and add a splash of lime juice..
6. Serve immediately with coriander and spring onion for garnish..

These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too! The secret is using Thai red curry paste. This curry paste which can be found in almost any grocery store. Thai Red Curry - everything we know and love about Thai food!