𝐂𝐫𝐞𝐚𝐦𝐲 𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲 𝐍𝐨𝐨𝐝𝐥𝐞 𝐒𝐨𝐮𝐩 
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
– 1 cup of rice noodles
– 2 cups of coconut milk 
– 1 tablespoon of vegetable oil 
– 1 onion, diced 
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger 
– 1 teaspoon of curry powder 
– 1 teaspoon of turmeric powder
– 1/2 teaspoon of cumin powder 
– 1/2 teaspoon of coriander powder
– 1/4 teaspoon of cayenne pepper 
(optional)
(optional)– 1 can (14 oz) of diced tomatoes 
– 2 cups of vegetable broth 
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1. First Step: Heat the vegetable oil in a large pot over medium heat.
2. Second Step: Add the diced onion and sauté 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.
𝐏𝐫𝐞𝐩 𝐓𝐢𝐦𝐞: 15 minutes | 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐢𝐦𝐞: 20 minutes | 𝐓𝐨𝐭𝐚𝐥 𝐓𝐢𝐦𝐞: 35 minutes | 𝐊𝐜𝐚𝐥: approximately 350 kcal per serving | 𝐒𝐞𝐫𝐯𝐢𝐧𝐠𝐬: 4-6 people
