Spicy Thai Red Curry Noodle Soup: A Flavorful Journey into Thai Cuisine

Ingredients

• 200 g rice noodles
• 1 tablespoon vegetable oil
• 1 piece onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons Thai red curry paste
• 400 ml coconut milk
• 500 ml vegetable or chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 piece bell pepper, sliced
• 1 cup snap peas
• 200 g tofu or chicken breast, cubed
• 1 cup baby spinach
• 1 piece lime, juiced
• 1 pinch red chili flakes (optional)

Instructions

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until translucent. Stir in garlic and ginger, and cook for an additional minute until fragrant.
3. Stir in the Thai red curry paste and cook for another 2 minutes, allowing the flavors to deepen.
4. Pour in the coconut milk and broth, stirring well to combine. Bring to a gentle simmer.
5. Add the soy sauce and fish sauce. Adjust seasoning if necessary.
6. Add the bell pepper and snap peas to the pot. If using tofu or chicken, add it now and let it cook for about 5-7 minutes until chicken is cooked through or tofu is heated.
7. Stir in the baby spinach and cook for another 1-2 minutes until wilted.
8. Divide the cooked noodles into bowls. Pour the hot soup over the noodles. Squeeze lime juice on top and garnish with fresh cilantro and red chili flakes, if desired.