Instant Thai Red Curry

Nutrition values are AI-estimated based on ingredients.

• 1 can Aroy-D Ready-to-eat Red Curry Soup (400g / 14 oz)
• 1 pound chopped raw chicken thigh pieces
• A few slices red bell pepper
• Jasmine rice (for serving)
• 2 spoonfuls (approx. 1/4 cup) Por Kwan Instant Beef Flavor Paste
• 3 cups water
• 8-10 pre-cooked pork meatballs
• Thinly sliced raw beef
• Cooked rice vermicelli noodles
• A small handful raw bean sprouts
• 3 tablespoons Cock Brand Tom Yum Instant Hot and Sour Paste
• 1 small container fresh oyster mushrooms, sliced
• 10-12 raw, peeled, and deveined shrimp
• A small amount chopped fresh cilantro (for garnish)

1. 1Open canned Aroy-D Red Curry Soup and pour into a saucepan.
2. 2Bring red curry to a simmer, stirring occasionally.
3. 3Add chopped chicken pieces and cook until chicken is done.
4. 4Add red bell pepper slices for garnish and cook briefly.
5. 5Serve red curry hot with jasmine rice.
6. 6Boil 3 cups of water in a pot for beef noodle soup.
7. 7Add Por Kwan Instant Beef Flavor Paste (approx. 2 spoonfuls) to the boiling water and stir until dissolved.
8. 8Add pork meatballs and thinly sliced beef to the broth; cook until beef is done.
9. 9Place cooked rice vermicelli noodles and raw bean sprouts into serving bowls.
10. 10Ladle hot beef noodle soup over the noodles and sprouts.
11. 11Boil 3 cups of water in a pot for Tom Yum soup.
12. 12Add Cock Brand Tom Yum Instant Hot and Sour Paste (approx. 3 tablespoons) to the boiling water and stir.
13. 13Add sliced oyster mushrooms and raw shrimp to the soup; cook until shrimp are pink and cooked through.
14. 14Garnish Tom Yum soup with fresh cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →