Thai-inspired Red Curry Coconut Noodle Soup with Shrimp, Tofu, Mushrooms, and Bok Choy
About the Dish
This Thai-inspired soup is an explosion of flavors and textures in every spoonful. The rich and creamy coconut milk balances the spiciness of the red curry paste, while the shrimp, tofu, mushrooms, and bok choy add layers of umami and crunch.
The noodles soak up the delicious broth, making every bite an adventure. It smells like a fragrant Thai market, and the taste is a harmonious balance of spicy, sweet, sour, and salty.
Details
(per 100g)prep time
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Ingredients
- ·2 tablespoons of vegetable oil
- ·2 tablespoons of red curry paste
- ·3 garlic cloves, minced
- ·1 tablespoon of grated ginger
- ·1 can of coconut milk (400ml)
- ·3 cups of chicken or vegetable broth
- ·0.4 pound of shrimp peeled and deveined
- ·0.4 pound of firm tofu cut into cubes
- ·0.4 pound of sliced mushrooms (shiitake or button)
- ·2 cups of chopped bok choy
- ·0.4 pound of cooked rice noodles
- ·2 tablespoons of fish sauce (or soy sauce for vegetarians)
- ·1 tablespoon of brown sugar
- ·1 lime, cut into wedges
- ·Fresh cilantro chopped
Instructions
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