We all love Thai cuisine but are hesitant to prepare it at home because of the tedious procedures. But we’ve simplified the preparation of your favourite Thai Noodles Soup with a desi touch to it.
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½ tbsp oil
½ tbsp minced garlic
7-8 slices of ginger
3-4 white part of the spring onion, quartered
½ tbsp Thai curry paste (yellow or Masaman)
½ cup baby corn
½ cup carrot juliennes
¾ cup chopped spinach
200 ml coconut milk
½ cup water
1 tsp soya sauce
1 tsp rice wine vinegar
1 tsp brown sugar
1 tsp salt
noodles – 1 packet Maggi or 70g noodles (egg noodles are best)
crushed and toasted peanut
toasted sesame seeds
coriander leaves to serve
lemon wedges – 2
Method of preparation
Place a medium pot on the stove.
Add the oil and gently fry the garlic, ginger and spring onions.
After a few minutes add the curry paste and give it a good stir. Then add the carrots and baby corn.
After a few minutes add the coconut milk and water and add the noodles and spinach.
Let the noodles cook in this broth. Add more or less water as required.
Towards the end add soya sauce, sugar and rice wine vinegar and salt. Cook for another 3-4 minutes.
Pour the soup into two bowls.
Garnish with peanuts and sesame seeds and coriander leaves.
Add a lemon wedge.