Wednesday, January 8, 2014

Thai Red Curry Noodle Soup

I definitely did not grow up eating Thai food, but I'm so happy to have discovered it when I moved to Chicago. The components of Thai cooking, such as lemongrass, curry, coconut and fish sauce, are so versatile! For example, add red curry paste to your breakfast frittata and top with toasted coconut (trust me, it's awesome!). Or, cook your rice in coconut milk instead of water for a creamy treat that makes a perfect bed for Hawaiian chicken.

This time of year, I love making soup from scratch - especially chicken noodle. This Thai version tastes like take out but includes ingredients you can find at your local grocery store! If you want to make this soup vegan, simply substitute tofu for the shredded chicken.



1. Heat the oil in a large pot over medium heat. Add the lemongrass, ginger and curry paste and cook for 1 minute.




2. Slowly pour the stock over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.


3. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.



4. Add the chicken, fresh lime juice and salt and simmer 5 minutes longer.

5. Meanwhile, place rice noodles in a bowl and pour hot water over. Let soak 5-8 minutes, or until desired tenderness.



6. Separate noodles into bowls and pour hot soup over. Garnish with cilantro and sriracha, to taste.
                                               




Thai Red Curry Noodle Soup
Serves 6

All you need:
1 tablespoon canola oil
1 (3-inch) piece lemongrass, minced
1 (2-inch) piece fresh ginger, peeled and grated
2 teaspoons red curry paste
4 cups chicken (or vegetable) stock
3 tablespoons fish sauce
1 tablespoon light brown sugar
2 (13.5 oz.) cans coconut milk (full-fat)
8 oz. fresh shittake mushrooms, sliced thin
2 cups shredded rotisserie chicken
Juice of 2 limes
Salt, to taste
8 oz. rice noodles
1/4 bunch fresh cilantro, chopped, for garnish
Sriracha, for garnish (optional)

All you do:
1. Heat the oil in a large pot over medium heat. Add the lemongrass, ginger and curry paste and cook for 1 minute.
2. Slowly pour the stock over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
3. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
4. Add the chicken, fresh lime juice and salt and simmer 5 minutes longer.
5. Meanwhile, place rice noodles in a bowl and pour hot water over. Let soak 5-8 minutes, or until desired tenderness.
6. Separate noodles into bowls and pour hot soup over. Garnish with cilantro and sriracha, to taste.

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