"Spicy Thai curry noodle soup for lunch on a chilly wet afternoon from Pure Delicious by @heatherchristo. Last day to enter the give away for Heather's new book so you can make this recipe too! It's hard to believe that this soup was ready, and on the table, in a mere twenty minutes. Hot, spicy, with a gorgeous coconut milk broth this is my idea of comfort food. This vegetarian soup is made with red curry paste, garlic, fresh ginger, chicken stock, coconut milk and rice noodles. It's so simple and flavorful from just a few ingredients. This dish represents what's so great about Heather's new cookbook. This dish is gluten free, dairy free, and completely delicious! Even if you don't have any allergies, I'm sure you have friends who come over that do. This dish will satisfy everyone at the table! So happy that I was able to use my beautiful large ramen bowl from @jeredspottery too!"
Spicy Thai Red Curry Noodle Soup
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- Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 cloves Chopped garlic
- 2 tablespoons fresh ginger
- 2 tablespoons red curry paste
- 2 tablespoons coconut oil
- 4 cups vegetable or chicken broth
- 3 cups coconut milk
- 6 3/4 ounces of rice sticks (really thin rice noodles)
- Fresh cilantro, thai basil, red chilis, and green onions, to garnish
Method
Step 1
Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
Step 2
In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
Step 3
Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt
Step 4
Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
Step 5
Garnish with fresh cilantro, thai basil, red chilis and green onions.