Coconut Curry Bowl (Print Version)
# Ingredients:
01 -
1 medium red onion, thinly sliced.
02 -
2 celery stalks, sliced thin.
03 -
1 package of rice vermicelli noodles (400-500g).
04 -
4 cups chicken or vegetable broth.
05 -
6 garlic cloves, minced.
06 -
1 tablespoon grated ginger.
07 -
6 tablespoons of red curry paste.
08 -
¼ cup chopped parsley or cilantro, fresh.
09 -
Salt and pepper to your taste.
10 -
Juice from 1 lime.
11 -
1 large yellow bell pepper, sliced thin.
12 -
1 large red bell pepper, sliced thin.
13 -
1 can of coconut milk (13.5 oz).
14 -
2 medium carrots, cut in thin strips.
15 -
Cooking oil for sautéing.
# Instructions:
01 -
In another pot, boil water and cook noodles for 1-2 minutes until softened. Drain, rinse with cold water, and toss now and then to stop them from sticking together.
02 -
Set a large pot over medium heat and add oil. Toss in peppers, onion, celery, and carrots, cooking for around 4 minutes until they're soft but still a bit crunchy.
03 -
Stir in ginger, curry paste, and garlic. Cook for a couple of minutes until you can really smell the spices coming through.
04 -
Pour broth into the pot and stir to combine. Bring it to a boil, then reduce the heat and let everything simmer together for 15 minutes.
05 -
Add the coconut milk and let it bubble gently for about 10 minutes until the soup seems a little thicker. Mix in lime juice, chopped herbs, and the noodles. Adjust seasoning with salt and pepper.
# Notes:
01 -
Store the noodles separate if you're not eating right away, so they don’t get soggy.
02 -
Feel free to adjust the curry paste depending on how spicy you like it.
03 -
You can whip this up ahead of time and reheat it gently before serving.