Tuesday, January 28, 2014

Curried Noodle Soup

-          1 red onion, roughly diced
-          ½ red pepper
-          1 clove of garlic
-          ½ to 1 tablespoon of freshly grated ginger
-          1 tablespoon of red curry paste
-          1 bouillon cube
-          400 mL water
-          50 mL coconutmilk
-          1 red bell pepper
-          1 to 3 scallions
-          Piece of carrot
-          Egg noodles
-          1 tablespoon of olive oil

Bake the onion in the olive oil until translucent (4 minutes), then add the red pepper, garlic and ginger. Half a minute after that, add the red curry paste and give it a good stir, warm it up so you can smell it well. Then add the coconutmilk, the bouillon cube and the water. Let it all simmer for a while (10 minutes) before you add the egg noodles and boil them as instructed on the package.

In the mean time, slice the carrot and bell pepper in thin strips and and thinly slice the scallions.

Fill a bowl with the soup and arrange the fresh vegetables in the bowl

1 comment:

  1. I'm looking forward to making this soon! I'm really a fan of how you cut your veggies as well!