Quick Coconut Curry Noodle Soup
Ingredients
The soup base
-
1
teaspoon
vegetable oil
-
¼
cup
onion, sliced
-
2
cloves
garlic, smashed
-
1
tablespoon
red curry paste
-
1
cup
chicken broth
-
1
cup
coconut milk
-
1
tablespoon
light brown sugar
-
½
lime
juice
-
fish sauce
to taste
-
2
handfuls
sliced mushrooms
-
¼
cup
French’s fried onions
-
1
green onion
sliced thin, divided
The noodles
-
1
bundle
dried udon noodles
Instructions
- Boil water for udon noodles.
- In a separate saucepan, heat vegetable oil over medium-high heat.
- Fry onion, garlic, and red curry paste in oil for 3-4 minutes until onion is softened.
- Add noodles to boiling water and cook according to package directions. Drain and hold in a strainer.
- Add chicken broth to the saucepan and bring to a boil. Lower heat and simmer for ten minutes.
- Add coconut milk, brown sugar, lime juice, and fish sauce. Heat through and adjust seasoning to taste.
- Add mushrooms and half the sliced green onions, and heat through.
- Place cooked udon noodles in a bowl and ladle soup over them. Garnish with remaining green onions and fried onions.
Nutrition Facts (estimated)
Servings
1
Calories
400
Total fat
20g
Total carbohydrates
50g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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