thai vegetable noodle curry

Name: Thai Vegetable Noodle Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 4 clove(s) garlic minced; 2 tablespoon(s) ginger minced; 2 tablespoon(s) red curry paste; 2 tablespoon(s) coconut oil; 4 cup(s) chicken or vegetable broth; 2 can(s) 14 oz coconut milk; 8 ounce(s) rice sticks; 1 cup(s) each brussels sprouts trimmed and chopped, carrots julienned, bean sprouts, and mushrooms chopped; 1 medium onion diced; 1 bunch(es) green onions chopped; 4 small red chilies sliced thin; 2 tablespoon(s) thai basil; 1 cup(s) fresh cilantro chopped

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barbara lentz

beulah, MI

Updated on Apr 18, 2016

Great Spring soup you can add whatever fresh vegetables you want still tastes great.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 to 6

Ingredients

4 cloves garlic minced
2 tablespoons ginger minced
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups chicken or vegetable broth
2 cans 14 oz coconut milk
8 ounces rice sticks
1 cup each brussels sprouts trimmed and chopped, carrots julienned, bean sprouts, and mushrooms chopped
1 medium onion diced
1 bunch green onions chopped
4 small red chilies sliced thin
2 tablespoons thai basil
1 cup fresh cilantro chopped

How To Make thai vegetable noodle curry

Step 1

Add oil to large pot. Saute onions until translucent. Add the ginger, garlic and red curry paste and cook until fragrant. Add the chicken or vegetable broth and coconut milk. Bring to a boil. Reduce to a simmer.

Step 2

Add the brussels sprouts and rice noodles. Simmer 5 minutes. Add the remaining ingredients and simmer 3 minutes.
Step 3

Garnish with cilantro, green onions, and red chili.
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