By Shreya Goswami
October 1, 2023
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When you have some leftover curry, especially Thai red curry, you can easily turn it into a scrumptious, autumn-special soup with some ingredients. Here’s how.
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2 cups leftover red curry 1 cup vegetable broth ½ cup firm tofu 1 onion, sliced 1 red bell pepper, sliced ½ cup peas 1 tbsp ginger julienne ½ tsp garlic, minced 1 tbsp olive oil Salt, to taste Pepper, to taste ½ cup cooked noodles 2 boiled eggs Coriander leaves, for garnish
Heat olive oil in a pot, then add the ginger, garlic, onions, bell peppers and peas.
Saute everything until the vegetables are softened, then add the leftover curry and broth.
Mix well and season with salt and pepper. Bring the soup to a boil and cook for 10 minutes.
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Transfer the soup into bowls, then top with the tofu, noodles and coriander leaves.
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Serve the Red Curry Noodle Soup while warm.
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