Thai yellow noodle soup

Thai yellow noodle soup


  1. For the yellow curry paste:
  2. 1/2 lemongrass stalk – sliced
  3. 2 fresh or dried red or yellow chilies
  4. 1/2 cup chopped onion
  5. 2 tbsp chopped fresh ginger
  6. 1 tbsp chopped garlic
  7. 1 teaspoon coriander Powder
  8. 1 teaspoon mustard seeds
  9. 1/2 teaspoon ground turmeric
  10. 1 tablespoon coconut blossom sugar or date syrup
  11. 2 kaffir lime leaves or 1 teaspoon lime zest< /li>
  12. 4 tbsp lime juice
  13. up to 4 tbsp coconut milk
  14. For the noodle soup:
  15. 100 g / 2 nests whole wheat noodles (or rice – or bean noodles for the gluten-free version)
  16. 1 small onion, sliced
  17. 2 tbsp yellow Thai curry paste (homemade as above , or a jar)
  18. 100 ml d The coconut cream (or milk)
  19. 10 sprigs of fresh coriander
  20. Half a red pepper, cut into thin strips
  21. A handful of fresh spinach
  22. li>

  23. 1 red pepper
  24. Water


Yellow curry paste:

  • Put all the ingredients except for the coconut milk in a blender and mix well Paste, gradually adding the coconut milk to get the right consistency.
  • Store in an airtight container in the refrigerator for up to two weeks.
  • For use, about a tablespoon about a minute cook until fragrant, then add coconut milk and/or water to make a curry or use as below for a noodle soup.

Noodle Soup:< / p>

  • Cook the noodles according to package directions and set aside.
  • In a medium saucepan with a little water or oil or cooking spray, sauté the onion for about 5 minutes over low to medium heat, until they start to get soft. Add the curry paste and sauté for another minute, until fragrant.
  • Add the coconut cream and about 1 cup/250ml water and stir to make a broth.
  • Add the peppercorns and chop the coriander stalks (leave the leaves) and cook for a few minutes until cooked, then add the spinach and wilt, adding more water if necessary to give the broth a creamy consistency to obtain. Stir in half of the roughly chopped coriander leaves.
  • Distribute the pasta among serving bowls, then pour over the broth and garnish with the chilli slices and coriander leaves.
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