Thai Coconut Milk Soup with Vegetables

An aromatic, delicate soup with red curry paste, noodles, and fresh vegetables. A true taste of Thailand in your bowl — spicy, creamy, and incredibly delicious.

Ingredients

• 1 tbsp Red curry paste
• 1 tsp Vegetable oil
• 1 l Vegetable broth
• 400 ml Coconut milk
• 2 tsp Brown sugar
• 175 g Egg noodles
• 2 pcs Carrot
• 0.5 pcs Napa cabbage
• 150 g Bean sprouts
• 6 pcs Cherry tomatoes
• 1 pcs Lime
• 3 pcs Green onion
• bunch Cilantro

Instructions

1. Heat the oil in a large pot or wok over medium heat. Add the red curry paste and stir-fry for 1 minute, stirring constantly, until fragrant.
2. Pour in the vegetable broth and coconut milk, add the brown sugar. Bring to a boil and simmer for 3 minutes over medium heat.
3. Add the noodles, sliced carrot, and shredded napa cabbage. Cook for 4–6 minutes until the vegetables and noodles are tender.
4. Add the bean sprouts and cherry tomatoes. Squeeze the juice from half a lime, taste the soup, and add more lime juice and salt to taste if needed.
5. Ladle the soup into bowls, sprinkle with chopped green onion and fresh cilantro. Serve hot.