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Instant Red Curry Noodle Soup
Kusina ni Teds

Instant Red Curry Noodle Soup

This Instant Red Curry Noodle Soup is made using McCormick Red Curry Powder and some chicken balls, squid balls and crab flavored fingers
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Course: Main Course, Snack
Cuisine: Thai
Ingredients Method Notes

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

Method
 

Toppings and Noodles
  1. Boil Water and add the squid balls, chicken balls and crab flavored fingers. Simmer for 8 minutes and set a side.
  2. 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
  1. Sauté ginger, garlic and red onion in vegetable oil.
  2. Dissolved McCormick Red Curry Recipe Mix into the reserved boiled water. Add into the pan.
  3. Season with black ground pepper and salt. Simmer for another 5 minutes.
To Assemble
  1. 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