For 4 Servings:
6 cups chicken or vegetable broth
1 inch piece of ginger, peeled and sliced
2 cloves of garlic, minced
1 lemongrass stalk, tough outer layer removed and sliced into 2-3 inch pieces
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon red curry paste
1 can (14 oz) coconut milk
1 cup sliced mushrooms
1 red bell pepper, sliced
1 cup broccoli florets
8 oz rice noodles
1 lime, juiced
1/4 cup chopped fresh cilantro
2 green onions, sliced
Salt, to taste
Optional toppings: bean sprouts, sliced jalapeños, sliced red onions, chopped peanuts, lime wedges
1. In a large pot, combine chicken or vegetable broth, ginger, garlic, lemongrass, fish sauce, soy sauce, brown sugar, and red curry paste. Bring to a boil, then reduce heat to a simmer and let it cook for about 10 minutes.
2. Add coconut milk, mushrooms, red bell pepper, and broccoli to the pot. Cook for an additional 5-7 minutes, or until the vegetables are tender.
3. While the soup is simmering, cook the rice noodles according to the package instructions.
4. Once the noodles are cooked, drain and rinse with cold water to stop the cooking process.
5. Add the cooked noodles to the soup and stir well. Add lime juice, cilantro, and green onions to the pot and stir to combine.
6. Taste the soup and add salt if necessary.
7. Serve hot, garnished with your choice of toppings such as bean sprouts, sliced jalapeños, sliced red onions, chopped peanuts, and lime wedges. Enjoy your delicious Thai Noodle Soup!
For 4 Servings:
6 cups chicken or vegetable broth
1 inch piece of ginger, peeled and sliced
2 cloves of garlic, minced
1 lemongrass stalk, tough outer layer removed and sliced into 2-3 inch pieces
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon red curry paste
1 can (14 oz) coconut milk
1 cup sliced mushrooms
1 red bell pepper, sliced
1 cup broccoli florets
8 oz rice noodles
1 lime, juiced
1/4 cup chopped fresh cilantro
2 green onions, sliced
Salt, to taste
Optional toppings: bean sprouts, sliced jalapeños, sliced red onions, chopped peanuts, lime wedges
1. In a large pot, combine chicken or vegetable broth, ginger, garlic, lemongrass, fish sauce, soy sauce, brown sugar, and red curry paste. Bring to a boil, then reduce heat to a simmer and let it cook for about 10 minutes.
2. Add coconut milk, mushrooms, red bell pepper, and broccoli to the pot. Cook for an additional 5-7 minutes, or until the vegetables are tender.
3. While the soup is simmering, cook the rice noodles according to the package instructions.
4. Once the noodles are cooked, drain and rinse with cold water to stop the cooking process.
5. Add the cooked noodles to the soup and stir well. Add lime juice, cilantro, and green onions to the pot and stir to combine.
6. Taste the soup and add salt if necessary.
7. Serve hot, garnished with your choice of toppings such as bean sprouts, sliced jalapeños, sliced red onions, chopped peanuts, and lime wedges. Enjoy your delicious Thai Noodle Soup!
