Creamy Red Curry Noodle Soup

Ingredients

• 1 onion (finely chopped)
• 2 garlic (cloves, minced)
• 1 tsp fresh ginger or ginger paste
• oil (a little, for sautéing)
• 1 tbsp chili paste (use 1–2 tbsp, to taste)
• 800 ml chicken broth
• 200 ml coconut milk
• 2 tbsp peanut butter
• 2 tbsp soy sauce (use 2–3 tbsp)
• 1 tbsp fish sauce
• 1 tsp sugar
• black pepper (to taste)
• salt (to taste)
• 1 tbsp lime or lemon juice (use 1–2 tbsp, to taste)
• udon noodles (amount not specified)
• frozen dumplings (amount not specified)
• 1 egg (optional)
• scallions (for topping; amount not specified)
• fresh cilantro (for topping; amount not specified)
• chili oil (for topping; amount not specified)

Steps

1. 1

   Heat a little oil in a pot. Add the finely chopped onion, minced garlic, and fresh ginger or ginger paste, and sauté until fragrant.

2. 2

   Add the chili paste and cook for about 1 minute to bring out its flavor.

3. 3

   Pour in the chicken broth.

4. 4

   Add the coconut milk and peanut butter, then stir well until the peanut butter is incorporated.

5. 5

   Season the soup with soy sauce, fish sauce, sugar, black pepper, salt, and lime or lemon juice.

6. 6

   Add the frozen dumplings and udon noodles. Cook until the dumplings and noodles are done; the source does not specify an exact cooking time or temperature.

7. 7

   Add the egg if using, following the source's optional variation.

8. 8

   Serve the soup topped with scallions, fresh cilantro, and chili oil.

Notes

The source does not specify quantities for the udon noodles, frozen dumplings, scallions, cilantro, or chili oil, nor does it provide an exact cooking time or temperature. Chili paste, soy sauce, and citrus juice are given as ranges and should be adjusted to taste.

Nutrition per serving

• main
• soup
• noodles
• spicy
• comfort food
• one-pot
• dairy-free