bigelow street bites

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.

 

• Canola oil (3 tablespoons)

• Red curry paste (2 tablespoons)

• Fresh minced ginger (2 teaspoons)

• Fresh minced garlic (2 teaspoons)

• Boneless skinless chicken breasts (2 breasts, sliced)

• Salt (sprinkle to flavor)

• Coconut milk (1 can)

• Chicken broth (4 cups)

• Red bell pepper (1 whole, sliced into strips)

• Red onion (half of whole onion, sliced)

• Bean sprouts (1 bag)

• Shredded carrots (1 bag)

• Sliced mushrooms (1 package, or 2 cups)

• Fresh Thai red chiles (2 whole, sliced)

• Lime juice (3 teaspoons)

• Fish sauce (2 teaspoons)

• Vermicelli rice noodles (4 portions)

• Fresh cilantro, red onion slices to garnish

 

1. 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.

2. 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.

3. Add remaining ingredients except noodles. Heat to a simmer, then reduce heat to low and cook for 30 minutes.

4. 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.

5. Once noodles are cooked, taste for flavor. Add additional salt, fish sauce, or lime juice based on preference. 

6. Serve in bowls and garnish with cilantro, red onion as desired.