Thai Red Curry Noodle Soup

Tender noodles, a thick, creamy broth, and fragrant spices abound in this recipe for Thai Red Curry Noodle Soup. Although it’s simple to make, this hearty and colorful soup tastes like it would come from your favorite Thai restaurant!

Components:

1. Two tablespoons of vegetable oil
2. One onion, cut thinly
3. Three minced garlic cloves
4. One tablespoon of freshly grated ginger
5. Two teaspoons of red curry paste (modify according to desired level of heat)
6. One 14-ounce can coconut milk.
7. Four cups of vegetable or chicken stock
8. One tablespoon of soy sauce (or, if gluten-free, tamari)
9. One tablespoon of fish sauce, if desired for a more genuine taste
10. One teaspoon of honey or brown sugar
11. One tablespoon of fresh lime juice
12. Six ounces of rice noodles, or any other type of noodles you like
13. One to two cups of cooked tofu, shrimp, or chicken (optional)
14. One cup of optional kale or spinach
15. Half a cup of optionally sliced mushrooms
16. Chopped fresh cilantro (for garnish)
17. slices of lime (for serving)
18. For more spiciness, you can add Sriracha sauce.

Directions:

1. Start with sautéing the aromas:

• Heat the vegetable oil in a big pot or Dutch oven over medium heat. Sauté the onion slices for four to five minutes, or until they are tender and transparent.
• After adding the ginger and garlic, simmer for a further one to two minutes, stirring often, until aromatic.

2. Prepare the Curry Base:

• Add the red curry paste, stir, and simmer for 1 to 2 minutes, or until the paste is fragrant and a little darker.
• Stir in the soy sauce, fish sauce (if using), coconut milk, chicken or veggie broth, lime juice, and brown sugar. Bring the soup to a simmer over medium heat after stirring everything together.
• Allow the flavors to combine and the broth to slightly thicken by simmering it for ten to fifteen minutes.

3. Get the protein and noodles ready:

• Cook the rice noodles as directed on the package while the broth simmers. After draining, set away.
• Prepare your protein (tofu, shrimp, or chicken) if using. You can substitute cubed tofu or sautéed shrimp for a vegetarian version, or you can use shredded rotisserie chicken for the chicken.

4. Include the vegetables:

• Add the spinach or kale to the pot and heat for a further two to three minutes, or until it has wilted. Add the mushrooms along with the spinach and simmer until they are soft.

5. Put the Soup Together:

• When the noodles are done, add them to the pot with the broth and mix them together. If necessary, add extra fish sauce, soy sauce, or lime juice to the soup after tasting it.

6. Offer:

• Make sure there is a substantial quantity of broth, noodles, and vegetables in each bowl as you ladle the soup into them. Place your cooked protein (tofu, shrimp, or chicken) on top.
• Add some fresh cilantro and lime juice as garnish. If you want more heat, you may also pour some sriracha sauce over the top.

Advice:

• Spice Level: Depending on how hot you want your soup, adjust the quantity of red curry paste. For an added heat, you may also add sriracha sauce or fresh chiles.
• Protein Options: For a plant-based version, you can use tempeh, but you can also use chicken, shrimp, or tofu.
• Vegetables: You can add any vegetables you choose to the soup, but bell peppers, zucchini, and carrots are all excellent choices.

Have fun:
The coconut milk gives this Thai Red Curry Noodle Soup a velvety texture and a wealth of flavor. This dish is ideal for a dinner party, cozy evenings, or any time you want something filling and tasty. Have fun!