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Red Thai Curry Noodle Soup

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Prep Time 15 minutes
Cook Time 15 minutes
Course: Dinner, lunch, Soup
Cuisine: Thai
Ingredients Method

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

Method
 

Noodles
  1. 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
  1. In a large saucepan, heat oils and saute shallots for 2 min. Add ginger, garlic and curry paste and stir.
  2. Pour in chicken broth, coconut milk and water and bring to a boil, then reduce heat to medium.
  3. Stir in sugar, lime juice, fish sauce, salt and pepper. Taste broth, and adjust seasoning as desired. Cook for 5 min.
  4. Mix in desired veggies and remove from heat. Do not over cook veggies, they should have a crunchy texture.
Assemble your soup and toppings
  1. 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).
  2. Garnish with cilantro and green onions.