Thai Noodle Soup
Ingredients
The soup base
-
2
tbsp
olive oil
-
½
unit
yellow onion
-
2
cloves
garlic
-
1½
tbsp
minced fresh ginger
-
2
tbsp
red curry paste
-
½
tbsp
dried turmeric
-
1
tbsp
vegetable stock paste
-
1
small
zucchini
-
1
unit
yellow or red pepper
-
2
stalks
lemongrass
-
1
can
coconut milk
-
4
cups
water
-
1
tbsp
fish sauce
-
1
cup
canned chickpeas
-
2
tbsp
tamari
The noodles and garnish
-
150-200
g
rice noodles
-
1
unit
lime
-
1
tsp
salt
-
to taste
unit
chopped green onion
-
to taste
unit
fresh basil leaves
Instructions
- Heat oil in a large soup pot over medium-high heat and sauté onion, ginger, and garlic until fragrant.
- Add curry paste, turmeric, and vegetable stock paste, cooking for a few more minutes.
- Stir in zucchini, red pepper, and lemongrass, cooking for an additional 2 minutes.
- Pour in coconut milk, water, fish sauce, chickpeas, and tamari. Bring to a boil, then reduce to a simmer for 10-15 minutes.
- While the soup simmers, cook the rice noodles to al dente and set aside.
- Remove lemongrass stalks from the soup, then add salt and lime juice, adjusting seasoning as needed.
- Serve the soup over the noodles in bowls, garnished with fresh basil and green onions.
Nutrition Facts (estimated)
Servings
4
Calories
372
Total fat
22.2g
Total carbohydrates
40.5g
Total protein
6.2g
Sodium
1722.6mg
Cholesterol
0mg
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