Spicy Thai Red Curry Soup

Name: Spicy Thai Red Curry Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 8 oz flat rice noodles (medium width, same as used for Pad Thai); 2 tbsp vegetable oil; 3 tbsp minced shallots; 3 garlic cloves, minced; 2 tsp minced ginger; 2 Thai Chiles, split in half lengthwise; 5 tbsp red curry paste; 1¼ cups chicken stock; 1 tbsp fish sauce; 30 oz coconut milk (2 cans); 3 makrut lime leaves (or the juice of two limes); 1 cup baby corn (cut into ½ inch pieces); 2 cups cooked shredded chicken; salt and pepper to taste; cilantro leaves; crispy shallots; lime wedges

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Prep Time: 25 minutes

Cook Time: 30 minutes

Total: 55 minutes

Servings: 4

Cost: $9.46 /serving

Author : Teri & Jenny

curry noodles

Instructions

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Step 1

Fill a large pot with water and bring to a boil.

Step 2

Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.

Step 3

Pour oil into a large saucepan and place over medium-high heat.

Step 4

Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.

Step 5

Stir in chicken stock and fish sauce and bring to a boil, 2 to 3 minutes.

Step 6

Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.

Step 7

Gently crush makrut leaves in your hand and stir into the soup (or stir in lime juice).

Step 8

Once the soup begins to simmer, 2 to 3 minutes, add baby corn and chicken and cook for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. Discard chile halves.

Step 9

Adjust seasonings and top with cilantro leaves and crispy shallots.Serve with lime wedges.

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