So it was Sunday afternoon and I’m hungry but too lazy to cook. I saw this sachet of McCormick Red Curry Recipe mix and why not try to cook with it. Instant Red Curry Noodle Soup came across my mind since we have few packs of dried egg noodles and frozen surimis in the fridge.
I only tried cooking with McCormick’s Red Curry Recipe Mix once with chicken. It taste different from the usual curry powder we used and it’s somewhat give me the reminiscent of Thai flavors. One flavor that stick to me is its strong coriander and lemongrass flavor. I would say it is an acquired taste. I let my mom taste it and she doesn’t like it.
For this Instant Red Curry Noodle Soup, I just used pure water. However, feel free to replace a quarter cup to half cup of water with coconut milk. If you like a very strong coconut milk flavor you can even replace a cup of water or just follow the package suggestion. Since I tried it before with chicken curry with coconut milk, it reminds me of laksa. But for this recipe I just used what I had.
Tips to better enjoy this recipe
For this Instant Red Curry Noodle Soup, I used squid balls, chicken balls and crab flavored fingers. However, you can also use shredded chicken or if you have a budget some seafoods perhaps. For a creamier coconutty flavor, replace a quarter cup to half cup of water with coconut milk. Some Red Curry Noodle Soup recipes I found uses pasta noodles, or rice noodles. Again, simply use what you have.
For other Noodle Dishes, you can check out our Noodle Recipes Section.
Ingredients
Toppings and Noodles
| 3 cups | Water |
| 6 pieces | Squid Balls |
| 6 pieces | Chicken Balls |
| 6 pieces | Crab Flavored Fingers |
| 125grams | Dried Egg Noodels |
Instant Red Curry Noodle Soup Broth
| 3 Tablespoons | Vegetable Oil |
| 1 teaspoon | Grated Ginger |
| 3 cloves | Garlic, chopped |
| 1 piece | Red Onion, chopped |
| 1 sacher | 35g McCormick Red Curry Recipe Mix |
| 1/4 teaspoon | Ground Black Pepper |
| Salt To Taste | |
| Chopped Onion Leeks for Garnish |
Procedure
Toppings and Noodles
Boil Water and add the squid balls, chicken balls and crab flavored fingers. Simmer for 8 minutes and set a side.
Add dried egg noodles and cook according to package instruction. Drain the noodles and set a side the 2 cups of the boiled water.
Instant Red Curry Noodle Soup Broth
Sauté ginger, garlic and red onion in vegetable oil.
Dissolved McCormick Red Curry Recipe Mix into the reserved boiled water. Add into the pan.
Season with black ground pepper and salt. Simmer for another 5 minutes.
To Assemble
Place noodles in a bowl. Por in the broth and add the toppings. Garnish with chopped leeks.
Instant Red Curry Noodle Soup
Ingredients
Toppings and Noodles
- 3 cups Water
- 6 pieces Squid Balls
- 6 pieces Chicken Balls
- 6 pieces Crab Flavored Fingers
- 125 grams Dried Egg Noodles
Instant Red Curry Noodle Soup Broth
- 3 Tablespoons Vegetable Oil
- 1 teaspoon Grated Ginger
- 3 cloves Garlic, chopped
- 1 piece Red Onion, chopped
- 1 sachet 35g McCormick Red Curry Recipe Mix
- 1/4 teaspoon Ground Black Pepper
- Salt to Taste
- Chopped Onion Leeks for garnish
Instructions
Toppings and Noodles
- Boil Water and add the squid balls, chicken balls and crab flavored fingers. Simmer for 8 minutes and set a side.
- Add dried egg noodles and cook according to package instruction. Drain the noodles and set a side the 2 cups of the boiled water.
Instant Red Curry Noodle Soup Broth
- Sauté ginger, garlic and red onion in vegetable oil.
- Dissolved McCormick Red Curry Recipe Mix into the reserved boiled water. Add into the pan.
- Season with black ground pepper and salt. Simmer for another 5 minutes.
To Assemble
- Place noodles in a bowl. Por in the broth and add the toppings. Garnish with chopped leeks.
Notes
- You can use shredded chicken or your choice of meat instead of the squid balls, chicken balls and crab flavored finger
- Feel free to add boiled eggs
- For a creamier broth, replace 1/4 to 1/2 cup of the boiled water with coconut cream
