Spicy Thai Curry Noodle Soup Recipe from Pure Delicious Cookbook
If I had to name the most-viewed (and most-cooked) recipe on my blog over the last nine years, I’m pretty sure it would be this Spicy Thai Curry Noodle Soup Recipe. A lack of time and a desperate need for immediate gratification is what led me to this recipe. And that is what this soup will give you.
In fifteen minutes, you have a broth with a depth of flavor that will convince you it’s been simmering all day, and the instant-cook rice noodles have the most wonderful texture ever. The pile of fresh toppings cuts through the rich broth and makes the whole soup sing. You could certainly add some shredded chicken for the last two minutes of cooking to make it even more hearty.
Serves 4 to 6
– 8 ounces rice stick noodles (very fine rice noodles)
– 3 garlic cloves, minced
– 2 tablespoons minced fresh ginger
– 2 tablespoons red curry paste
– 2 tablespoons coconut oil
– 4 cups vegetable or chicken broth
– 3 cups unsweetened coconut milk
– Chopped fresh cilantro and Thai basil, for garnish (optional)
– Sliced red Fresno chiles and green onions, for garnish (optional)
1. Bring a large pot of water to a boil. Add the rice stick noodles and boil for 3 minutes. Drain in a colander, then rinse with cold water until cool. Set aside.
2. Combine the garlic, ginger, and curry paste in a small food processor or mince and mash together in a small bowl. Add the coconut oil and combine well.
3. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1 to 2 minutes.
4. Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt.
5. Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
6. Divide the soup among serving bowls and serve garnished with cilantro, Thai basil, red Fresno chiles, and green onions, if desired.
As a chef, former caterer, and much-loved food blogger, Heather Christo’s life revolves around food, so when she and her daughters were diagnosed with severe food allergies, she thought her life—and career—were over. With ingredients like gluten, dairy, nuts, and even cane sugar and black pepper permanently off the menu, Heather had to teach herself to cook all over again. Much to her surprise, however, she discovered that taking control of her family’s diet and wellness led to a new sense of empowerment, bringing her family closer together than ever before while permanently banishing the ill health that had been their “normal” for years.
Reprinted from Pure Delicious by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC