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red curry noodle soup

red curry noodle soup

Cozy, colorful goodness with a spiciness to brighten up cold winter days. I am usually partial to curry sauce with rice, which was pretty much my lunch at high school every day! However these chewy hand-pulled noodles are a lovely substantial addition to this warming goodness.


Crush or blend these ingredients together to make a paste:

15 dried red chili (seeds removed and soaked in hot water for 15 minutes)

2 tsp coriander seeds

1/2 tsp cumin seeds

2 Tbsp cilantro stems

1 tsp sea salt

1 stem lemongrass, (bottom third only, thinly sliced)

1 mukrut (kaffir) lime leaf, or lemon balm

1 fresh Thai red chili

½” fresh ginger

2 garlic cloves

1 shallot


(serves 2)

1 Tbsp olive oil

3 Tbsp red curry paste

1 1/2 cups coconut milk

1/2 cup water

1 large carrot, sliced

1 zucchini, sliced

1 summer squash, sliced

2 portions cooked Hand-Pulled Noodles

1 tsp salt, to taste

1 cup red cabbage, shredded

1 fresh Thai red chili

  • Heat the oil In a medium-sized stockpot, add the red curry paste and cook for one minute until fragrant. Gradually pour in the coconut milk, stirring to combine. Add the water and sliced carrots, bring to a boil, then cover and simmer for 10 minutes.

  • Add the zucchini and summer squash slices. Cook until softened, about 5 minutes. Drop in the noodles, bringing the pot to a boil again to heat the noodles up. Add salt to taste. Serve with shredded cabbage and fresh chilis.

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