Ingredients
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100 gm Tofu or Paneer
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Noodles of your choice
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6-7 or 1 medium Small onions
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3-4 Garlic cloves
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small piece Ginger
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Coriander stems
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3 Dry red chilies
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1 tsp Cumin seeds
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1.5 tsp Coriander seeds
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1/2 tsp Turmeric powder
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Water
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1 tbsp Oil
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1.5 tbsp Peanut butter
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2 tbsp/2 tsp Light soy sauce/dark soy sauce
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1 tbsp Jaggery
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Fresh lime juice
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Bean sprouts
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Roasted peanuts
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Fried onions
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Fresh coriander
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Chili oil (optional)
About
Thai Curry Noodles Soup is a flavorful and comforting dish made with rice noodles, a rich coconut milk-based broth, and infused with red or green Thai curry paste. It’s packed with vibrant vegetables, herbs like lemongrass and cilantro, and often includes tofu, chicken, or shrimp for added protein. The soup strikes a perfect balance between spicy, creamy, and tangy flavors, offering a warm, satisfying meal. It’s quick to prepare and can be easily customized with your favorite veggies or protein for a wholesome bowl.
Benefits –
- Rich in Flavors – Combines spicy, creamy, and tangy notes for a bold and satisfying taste.
- Nutrient-Packed – Loaded with vegetables, herbs, and proteins, offering a balanced, wholesome meal.
- Gluten-Free Option – Made with rice noodles, making it suitable for gluten-free diets.
- Customizable – Easily adaptable with different vegetables, proteins, or curry pastes based on preference.
- Boosts Immunity – Ingredients like ginger, garlic, and lemongrass have immune-boosting properties.
- Quick and Easy – A one-pot recipe that’s simple to prepare, perfect for busy weeknights.
Steps
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1
Done
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STIR-FRY 100 GM OF TOFU OR PANEER CUBES UNTIL GOLDEN AND SET ASIDE. BOIL YOUR FAVORITE NOODLES AND KEEP THEM READY. |
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2
Done
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BLEND TOGETHER 6-7 SMALL ONIONS (OR 1 MEDIUM ONION), 3-4 GARLIC CLOVES, A SMALL PIECE OF GINGER, CORIANDER STEMS, 3 DRY RED CHILIES, 1 TSP CUMIN SEEDS, 1.5 TSP CORIANDER SEEDS, 1/2 TSP TURMERIC POWDER, AND 1/4 CUP WATER UNTIL SMOOTH. |
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3
Done
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HEAT 1 TBSP OIL IN A PAN AND COOK THE PASTE ON MEDIUM HEAT FOR 10 MINUTES. ADD 1.5 TBSP PEANUT BUTTER, 2 TBSP LIGHT SOY SAUCE, 1 TBSP JAGGERY, AND 1/2 CUP WATER. SIMMER FOR 5-7 MINUTES. |
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4
Done
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LOWER THE HEAT, STIR IN 1.5 CUPS OF THIN COCONUT MILK, AND LET IT SIMMER. FINISH WITH FRESH LIME JUICE. |
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5
Done
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IN A BOWL, ADD BOILED NOODLES, POUR THE HOT SOUP OVER, AND TOP WITH STIR-FRIED TOFU OR PANEER, BEAN SPROUTS, ROASTED PEANUTS, FRESH CORIANDER, AND CHILI OIL FOR EXTRA FLAVOR. ENJOY! |
