Name: Thai Coconut Noodle Soup with Indian Paneer
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 tbsp Red Curry Paste; 13.5 oz Coconut Milk; 2 cups Vegetable Broth; 1 stalk Lemongrass; 1 inch Galangal; 2 pieces Kaffir Lime Leaves; 1 tbsp Fish Sauce; 1 tsp Brown Sugar; 8 oz Flat Rice Noodles; 8 oz Paneer Cheese; 1 whole Bell Pepper; 2 cups Spinach; 1 whole Lime; 0.25 cup Cilantro

Thai Coconut Noodle Soup with Indian Paneer

DinnerSoupsVegetarian

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Red Curry Paste	2 tbsp	9	0g	1g	1g
Coconut Milk	13.5 oz	189	2g	3g	20g
Vegetable Broth	2 cups	6	0g	2g	0g
Lemongrass	1 stalk	4	0g	1g	0g
Galangal	1 inch	1	0g	0g	0g
Kaffir Lime Leaves	2 pieces	2	0g	0g	0g
Fish Sauce	1 tbsp	2	0g	0g	0g
Brown Sugar	1 tsp	3	0g	1g	0g
Flat Rice Noodles	8 oz	207	2g	47g	0g
Paneer Cheese	8 oz	164	8g	1g	14g
Bell Pepper	1 whole	8	0g	2g	0g
Spinach	2 cups	4	0g	1g	0g
Lime	1 whole	5	0g	2g	0g
Cilantro	0.25 cup	0	0g	0g	0g

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Red Curry Paste	2 tbsp	9	0g	1g	1g
Coconut Milk	13.5 oz	189	2g	3g	20g
Vegetable Broth	2 cups	6	0g	2g	0g
Lemongrass	1 stalk	4	0g	1g	0g
Galangal	1 inch	1	0g	0g	0g
Kaffir Lime Leaves	2 pieces	2	0g	0g	0g
Fish Sauce	1 tbsp	2	0g	0g	0g
Brown Sugar	1 tsp	3	0g	1g	0g
Flat Rice Noodles	8 oz	207	2g	47g	0g
Paneer Cheese	8 oz	164	8g	1g	14g
Bell Pepper	1 whole	8	0g	2g	0g
Spinach	2 cups	4	0g	1g	0g
Lime	1 whole	5	0g	2g	0g
Cilantro	0.25 cup	0	0g	0g	0g

Directions

Step 1
Prepare aromatics: bruise lemongrass stalk and slice into 1-inch pieces. Slice galangal. Dice bell pepper. Cut paneer into 1/2-inch cubes.
Step 2
Heat a splash of oil in a large pot. Sauté red curry paste for 1 minute until fragrant. Add coconut milk, vegetable broth, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer and cook for 10-15 minutes to infuse flavors.
Step 3
While soup simmers, cook rice noodles according to package directions. Drain and set aside.
Step 4
In a separate pan, heat a little oil over medium-high heat. Fry paneer cubes until golden brown on all sides. Set aside.
Step 5
Remove lemongrass, galangal, and kaffir lime leaves from the soup base. Stir in fish sauce, brown sugar, and diced bell pepper. Simmer for 5 minutes until bell pepper is slightly tender.
Step 6
Add spinach to the soup and cook until wilted. Stir in cooked noodles and fried paneer. Squeeze in fresh lime juice and stir.
Step 7
Serve hot, garnished with fresh cilantro and additional lime wedges.