Panang Curry Noodle Soup

Call it comfort food, call it a t.v. dinner, call it lazy day dinner or call it rainy day dinner — it’s absolutely amazing, either way. Doesn’t require more than 10 minutes of your time to make this noodle curry in a hurry. I used panang curry paste, but you can use red curry paste, green curry paste or any other thai curry paste of your choice.

This past week, it was cold and rainy the first couple of days and all we wanted to eat was something warm, spicy and comforting. And no food could do a better job than this noodle soup.

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1/2 can (1 can is 4oz) – Maesri panang curry paste
1 tbsp – oil
1 can (400 ml) – coconut milk
1 cup – mixed veggies (mix of carrots, broccoli, snow peas and baby corn)
1 cup – water
as much as you want – rice noodles

1) Heat the oil in a pot and cook the curry paste for about a minute.
2) Add in the coconut milk and water.
3) Add in the vegetables and let it simmer until they are softened.
4) Lastly, dunk in the noodles. Allow them to soften.

 

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