Red curry & noodle soup

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I love this red curry and noodle soup, it gives all the flavours you expect from Asian cuisine. With the noodles, it becomes very comforting and filling.

It is so easy and quick to make, perfect for a lunch, or a starter for an Asian dinner.

You could use shop bought red curry paste, but I always like to make my own. It is too easy and quick and so much better, as you know exactly what goes in there.

If you pour the paste into a glass jar, and seal it well, you could keep it in the fridge for about 1 month. You can use it in many different curries, or to spice up your soups. This curry paste is great to have in the fridge, ready to go.

This paste is freezable as well. So no reason not to make your own 😉

Check out the recipe here. Red curry paste

The red curry and noodle soup can be completely adjusted to your own liking. I used red pepper, green beans and kale. But you can use any vegetables you like. Just keep in mind to adjust the cooking time to the required cooking time for your chosen vegetables.

Personally I am a big fan of coconut milk and coconut cream. But I guess you could use any other non dairy cream if you don’t like coconut. I do think that this dish does need a cream to add to the richness, and textures of this soup. But it could be a soy based cream.

Wine & curry ???

glass of rose on wooden table

I have chosen the picture of a refreshing glass of Rose, because I think that a fresh and very fruity rose would pair well with this soup. But as this soup is very coconut curry like, you might want to try an off-dry riesling, like a sweet kabinett or spätlese. If you prefer more rich textures in your wine, an off-dry chenin blanc from vouvrey could just be your match.

If you use this recipe, please add @haricoco1 to your instagram post. I think it is great to be able to share new ideas and new inspirations. Let me know which veggies you used, and how hot you made your red curry and noodle soup.

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