๐๐ซ๐๐๐ฆ๐ฒ ๐๐ก๐๐ข ๐๐จ๐๐จ๐ง๐ฎ๐ญ ๐๐ฎ๐ซ๐ซ๐ฒ ๐๐จ๐จ๐๐ฅ๐ ๐๐จ๐ฎ๐ฉ 
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
โ 1 cup of rice noodles
โ 2 cups of coconut milk 
โ 1 tablespoon of vegetable oil 
โ 1 onion, diced 
โ 2 cloves of garlic, minced
โ 1 tablespoon of grated ginger 
โ 1 teaspoon of curry powder 
โ 1 teaspoon of turmeric powder
โ 1/2 teaspoon of cumin powder 
โ 1/2 teaspoon of coriander powder
โ 1/4 teaspoon of cayenne pepper 
(optional)
(optional)โ 1 can (14 oz) of diced tomatoes 
โ 2 cups of vegetable broth 
โ Salt and pepper to taste
โ Fresh cilantro leaves for garnish
๐๐ข๐ซ๐๐๐ญ๐ข๐จ๐ง๐ฌ:
1. First Step: Heat the vegetable oil in a large pot over medium heat.
2. Second Step: Add the diced onion and sautรฉ until translucent.
3. Third Step: Add the minced garlic and grated ginger; cook for another minute.
4. Fourth Step: Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Cook for about a minute until fragrant.
5. Fifth Step: Pour in the coconut milk and diced tomatoes; stir well to combine.
6. Sixth Step: Add the vegetable broth and bring the mixture to a simmer.
7. Seventh Step: Cook for about 10-15 minutes or until the soup has thickened slightly.
8. Eighth Step: Add the rice noodles to the pot; cook according to package instructions until they are tender but still slightly firm.
9. Ninth Step: Season with salt and pepper to taste.
10. Tenth Step: Garnish with fresh cilantro leaves before serving.
๐๐ซ๐๐ฉ ๐๐ข๐ฆ๐: 15 minutes | ๐๐จ๐จ๐ค๐ข๐ง๐ ๐๐ข๐ฆ๐: 20 minutes | ๐๐จ๐ญ๐๐ฅ ๐๐ข๐ฆ๐: 35 minutes | ๐๐๐๐ฅ: approximately 350 kcal per serving | ๐๐๐ซ๐ฏ๐ข๐ง๐ ๐ฌ: 4-6 people
