Thai Curry Noodle Bowl
Add some Asian flair to your menu with this savory soup that's filled with fresh flavor, vibrant color and great texture to make this recipe a definite keeper.
serves
6
people
Ingredients
cost per recipe: $7.68
The price is determined by the national average.
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1
tablespoon peanut oil
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2
cloves garlic, minced
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3
tablespoons minced peeled ginger root
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1/4
teaspoon cayenne pepper
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1
carton (32 ounces) Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
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1
large carrot, peeled and cut into 2-inch matchstick-thin strips (about 1 cup)
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8
ounces wide rice noodles, prepared according to package directions
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1/2
cup unsweetened coconut milk
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1
tablespoon grated lemon zest
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3
tablespoons sliced green onion
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1/3
cup chopped fresh cilantro leaves
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3
tablespoons chopped dry roasted salted peanuts
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6
lime wedges
How to Make It
Step 1
Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic, ginger and cayenne pepper and cook and stir for 45 seconds.
Step 2
Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
Step 3
Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Stir in the coconut milk and lemon zest and cook until hot. Season to taste. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.
