thai curry soup
After visiting Thailand recently with my husband, I am committed to trying more exotic recipes and flavor combinations. For any curry-based dish, it is important to have on hand a few key ingredients - including fresh ginger, fish sauce, and coconut milk. These flavors are bright, fresh, and transport you to another world. I tend to prefer my Thai food very spicy, but you can adjust the amount of chile based on your own preference.
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Canola oil (3 tablespoons)
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Red curry paste (2 tablespoons)
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Fresh minced ginger (2 teaspoons)
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Fresh minced garlic (2 teaspoons)
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Boneless skinless chicken breasts (2 breasts, sliced)
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Salt (sprinkle to flavor)
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Coconut milk (1 can)
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Chicken broth (4 cups)
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Red bell pepper (1 whole, sliced into strips)
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Red onion (half of whole onion, sliced)
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Bean sprouts (1 bag)
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Shredded carrots (1 bag)
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Sliced mushrooms (1 package, or 2 cups)
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Fresh Thai red chiles (2 whole, sliced)
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Lime juice (3 teaspoons)
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Fish sauce (2 teaspoons)
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Vermicelli rice noodles (4 portions)
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Fresh cilantro, red onion slices to garnish
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In a large soup pot or Dutch Oven, heat the oil, curry paste, ginger and garlic until fragrant. Stir with wooden spoon while heating to avoid burning on bottom of pot.
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Add chicken breast strips and sprinkle with salt. Cook chicken in curry blend until opaque and cooked through, about 4 minutes. Be sure to flip chicken during cooking to ensure even doneness.
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Add remaining ingredients except noodles. Heat to a simmer, then reduce heat to low and cook for 30 minutes.
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Add rice noodles to hot soup mixture and cook until done; taste to ensure proper texture. Check noodle package but directions typically indicate about 5-8 minutes of cooking depending on noodle thickness. Can cook directly in soup broth, not separately.
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Once noodles are cooked, taste for flavor. Add additional salt, fish sauce, or lime juice based on preference.
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Serve in bowls and garnish with cilantro, red onion as desired.