I love a great soup and this Thai Red Curry Noodle soup is delicious. It was an experiment at first. My family can be a bit fussy as it pertains to new flavours. Say the word “curry”, and they scatter worried their taste buds will revolt. However this time, they requested our lunch soup hang around for supper too.
Loaded with lime, coconut, and Thai red curry this soup tickles the taste buds in all the right ways. It’s a perfect balance in my opinion. But I am admittedly a bit biased.
It takes a bit of time to prepare so organize your ingredients before you begin cooking. The prep is the hardest part of this dish. And secret, the prep is easy.
1 tbsp of Regular or Cilantro and Roasted Onion infused Olive Oil (I used Evoolution)
Salt and Pepper
1 whole red pepper diced
4 baby bok choy sliced lengthwise in quarters
3 shallots chopped thinly lengthwise
3 garlic cloves minced
3 tbsp of Red Curry Paste
1 tbsp grated fresh ginger
5 cups of homemade chicken stock
1 can (400 grams) of coconut milk
1/2 tsp lime zest
2 tbsp of lime juice
1 tbsp brown sugar
3 tbsp of fish sauce
4 green onions
1/2 package of rice noodles cooked via the package directions
2 cups of bean sprouts
Red Chilli peppers (optional) and chilli oil (optional)
Lime wedges
Instructions
Preheat the oven to 375°
Grab a cast iron skillet and large soup pot.
Heat the skillet with the olive oil over high heat until the pan feels warm when you hover you hand over it. Sprinkle the chicken with salt and pepper on both sides. Add the chicken to the pan and sear on one side for 5 minutes. Flip and cook for another 5 minutes. Then transfer to the oven and cook for 15 – 20 minutes until the internal temp is 165°.
Once chicken is done, remove from pan and set aside. Using the same pan, place back on heat and add the shallots, red pepper, and garlic. Cook until they have softened. Add the bok choy. Cook quickly for about 1 minute turning over after 30 seconds.
Add the red curry and ginger to the pan. Stir.
Add one cup of chicken stock to the pan. Stir to deglaze the pan. Then transfer everything to the soup pot. Add the remaining soup stock, coconut milk, and chicken to the pot. Bring to a boil.
Once boiling, reduce the heat to medium and add the brown sugar, fish sauce, lime zest, lime juice, and green onions. Mix well.
Add the noodles and bean sprouts. (leave a handful for garnishing).
Cook for 5 minutes. Taste for seasoning and add salt and pepper if needed.
Serve portioning noodles and bok choy between bowls. Add broth, garnish with cilantro and chilli oil if you wish. Serve with a lime wedge and some bean sprouts.
adoptedtomato
