Spicy Thai Noodle Soup Recipe

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Sweet Ginger Garlic Seasoning, dry

  Simply Asia

  3 teaspoon or 1.2kg

• Curry paste

  4 tbsp or 60g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  100g

• Mushroom with beef stock soup

  Canned, prepared with equal volume water

  4 cup or 976g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Brown sugar

  1 tsp brownulated or 3g

• Noodles

  Egg, cooked, unenriched, with added salt

  150g

• Cabbage

  Chinese (pe-tsai), raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Lime juice

  Raw

  100g

• Red peppers

  Hot chili, raw

  100g

• Red peppers

  Hot chili, raw

  100g

• Peanuts

  Spanish, raw

  100g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. Heat up a pan and add the oil. Add in the ginger and garlic and stir-fry a little bit on a higher flame.
2. Next, add the red curry paste and stir-fry for 2 minutes on high heat.
3. Reduce heat, then pour in the coconut milk and follow suit with the broth.
4. Season with fish sauce and the brown sugar. Mix the contents.
5. Add the Noodles to the soup. Cook the noodles soft on medium heat.
6. Keep your serving bowl ready and add as much cabbage and white sliced spring onion bulb as you like. *see Note
7. Then add the cooked noodles over the raw veggies and pour the soup over everything.
8. Garnish with the lime juice, red chili flakes, fresh green chilis, crushed peanuts, fresh cilantro to your liking.
9. Serve and enjoy hot.
10. Recipe by: Helene Dsouza (source: https://www.masalaherb.com/spicy-thai-noodle-soup/)