Spicy Red Thai Curry Noodle Soup
This spicy Thai noodle soup was one of our first recipes on this blog. And we still love to cook it from time to time because it is so simple and of course very delicious. It will take you less the 15 minutes to cook this warming noodle soup. The vermicelli rice noodles shave even more time off and they make this dish the perfect during the week meal for all lovers of the Thai cuisine.
500 ml veggie stock
400 ml coconut milk
1 pack thin vermicelli noodles
1 red onion, half rings
3 gloves garlic, finely chopped
2 tbs red curry paste
1 tbs fish sauce
4 kaffir lime leaves
1 cm galangal, chopped
2 red chilis, chopped
1 tbs palm sugar
1 tbs peanut oil
Fresh cilantro / coriander leaves
Spring onions, chopped
Stir fry red onions and palm sugar in peanut oil for 2 minutes. Daglaze with coconut milk and veggie stock and stir in red curry paste, galangal, kaffir lime leaves and garlic.
Bring to the boil. Reduce heat and add noodles. Simmer for 3 minutes. Season with fish sauce and serve with fresh coriander leaves, Thai basil, Thai chili and spring onions.