Red Thai Curry Noodle Soup
Ingredients
Noodles
- 1/2 package rice noodles (aprox. 2 cups)
Broth
- 1/2 tbsp sesame oil
- 1/2 tbsp canola or peanut oil
- 2 shallots, thinly sliced
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, chopped finely
- 3 tbsp red thai curry paste
- 4 cups chicken broth
- 1 can coconut milk (full fat)
- 4 cups water
- 3 tbsp brown sugar or palm sugar
- 1 lime juiced
- 2 tsp fish sauce
- 1/2 tsp salt (adjust salt as needed)
- 1/2 tsp ground black pepper
Veggies
- 2 carrots, sliced
- 1 bell pepper, thick slices
- 1 celery stalk, thinly sliced
- 1 cup broccoli or other choice of greens
- 1 cup mushrooms, sliced
- 1/2 cup cherry tomatoes (optional)
Toppings
- 10-15 cooked shrimp (or serve with cooked salmon, chicken, beef or tofu)
- 1/4 cup cilantro optional
- 2 green onions
Instructions
Noodles
- Place noodles in a large bowl and add warm water to soften noodles. Use boiling water for quick results and drain after 5-6 min. Set aside.
Broth
- In a large saucepan, heat oils and saute shallots for 2 min. Add ginger, garlic and curry paste and stir.
- Pour in chicken broth, coconut milk and water and bring to a boil, then reduce heat to medium.
- Stir in sugar, lime juice, fish sauce, salt and pepper. Taste broth, and adjust seasoning as desired. Cook for 5 min.
- Mix in desired veggies and remove from heat. Do not over cook veggies, they should have a crunchy texture.
Assemble your soup and toppings
- When ready to serve, grab a medium/large bowl, fill with 3/4 cup rice noodles, and use a ladle to pour over the broth with veggies. Add your cooked protein of choice (shrimp, salmon, beef, chicken or tofu).
- Garnish with cilantro and green onions.