vegan Thai red coconut curry noodles
- One packet Egg noodles or 3 packets of 2 minute noodles if you’re broke like me, lol
- 1 tin of coconut milk (400ml)
- Fresh garlic and ginger
- Coriander leaves
- 350 ml Vegetable stock
- 1 spoon Thai red curry paste or curry powder if you´re still broke
Heat oil in a pan. Add curry paste, ginger and garlic. Stir well.
Add 350 ml of vegetable stock.
Bring to the boil.
Reduce the heat, add in the noodles. Let cook until the noodles are soft.
Add in the coconut milk.
Put the lid on the pot and simmer until half the liquid has been absorbed.
Spoon into a bowl topped with fresh coriander leaves. Let it stand for a few minutes before eating, in this time the noodles will absorb the rest of the liquid in the bowl. It´s super yummy.