Thai Red Curry Noodle Soup

Thai Red Curry Noodle Soup

Serves 2 | 40 minutes

Directions

1. Heat oil in a large saucepan over medium heat.
2. Finely chop the onion, pepper and carrots. Add to the pan and sauté 3–4 minutes.
3. Stir in the garlic and ginger.
4. Once the vegetables are golden, add the curry paste. Note: I used Thai Kitchen brand. If you are using a different brand of red curry paste, start with 1 tbsp and go from there as the spice level differs from brand to brand. The Thai Kitchen brand is not overly spicy.
5. Add the tamari, vegetable broth and coconut milk. Let the soup come to a boil. Reduce heat to low and simmer for 10 minutes.
6. Add the ramen cakes. Note: only add the noodles if you are planning on eating the soup right away, as they will absorb some of the liquid if it sits for a while and the soup will have less broth.
7. Cook the noodles in the soup according to the package instructions. Divide the soup between bowls and top with a fresh squeeze of lime juice.

Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams