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Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and the perfect balance between sweet, sour, salty, and spicy elements. With its colorful dishes and bold tastes, it's no wonder that Thai food has gained a loyal following around the globe. Among the myriad of options available, Spicy Thai Red Curry Noodle Soup stands out as a comforting dish that warms the soul. This delightful soup offers a harmonious blend of flavors, making it a staple in many Thai households.

THAI RED CURRY NOODLE SOUP

Discover the bold flavors of Spicy Thai Red Curry Noodle Soup, a delightful blend of coconut milk, red curry paste, and fresh vegetables. This soup is not only comforting but also customizable to your spice preferences. Packed with nutrients and a perfect balance of tastes, it's ideal for cozy dinners and quick weeknight meals. Try it out for a delicious taste of Thai cuisine! #ThaiCuisine #NoodleSoup #HealthyEating #ComfortFood #Foodie #RecipeIdeas
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Ingredients
  

200g rice noodles

1 tbsp vegetable oil

1 small onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 tbsp Thai red curry paste

400ml coconut milk

500ml vegetable broth

1 red bell pepper, sliced

200g sugar snap peas

150g baby spinach

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp lime juice

Fresh cilantro, for garnish

Lime wedges, for serving

Optional: sliced red chili, for extra heat

Instructions
 

Begin by cooking the rice noodles according to the package instructions. Drain and set aside.

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.

        Add the Thai red curry paste to the pot and stir to combine, cooking for 1-2 minutes to enhance the flavors.

          Pour in the coconut milk and vegetable broth, mixing well to combine all the ingredients. Bring the mixture to a simmer.

            Once simmering, add the sliced red bell pepper and sugar snap peas to the pot. Cook for 5 minutes until vegetables are tender.

              Stir in the baby spinach, soy sauce, and lime juice. Cook for another 2 minutes until the spinach wilts.

                To serve, place a portion of the cooked rice noodles in a bowl and ladle the hot curry soup over them.

                  Garnish with fresh cilantro and serve with lime wedges on the side. Optionally, sprinkle with sliced red chili for added heat.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4