Thai red curry chicken noodle soup, fabulous flavor, loaded with toppings
The comfort of chicken noodle soup, the spice of Thailand. From the book Soup Swap: Comforting Recipes to Make and Share by Chef Kathy Gunst.
I’m so pleased to be participating in the #SoupSwapParty this month, because it meant I got a sneak peek at this fabulous book by Kathy Gunst, Resident Chef on NPR’s Here & Now.
- Make it without noodles or use shredded green papaya or zoodles and use coconut aminos instead of the soy sauce (for a paleo version)
- Cook Thai rice noodles (for a gluten-free version) according to the package directions. Cook them separately and rinse well in cold water, drain, and then add to the soup.
- Use gluten-free soy sauce, tamari, or Bragg’s liquid aminos (for a gluten-free version)
- Use coconut aminos instead of soy sauce (for a soy-free version)
- Use vegetable stock and skip the chicken and fish sauce (for a vegan/vegetarian version)
- Omit added salt, soy sauce, and fish sauce (for lower-sodium version). Thai red curry paste is plenty salty on its own.
paleo, vegan, vegetarian, gluten-free, celiac diets (with adaptations above)
Not recommended for:
low-sodium, migraine diets
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Thai red curry-chicken noodle soup
- 4 tbsp canola oil (coconut oil for paleo version)
- 6 shallots very thinly sliced
- 4 cloves garlic very thinly sliced
- 4 onions (green) scallions, spring onions, very thinly sliced
- 2 inches ginger (fresh) grated on a Microplane or smallest holes of a box grater
- 2 tsp curry powder Madras
- 1/2 tsp turmeric (dried)
- 2 tbsp curry paste (Thai red)
- 1.05 ounces cilantro (1/2 cup packed) finely chopped with stems
- 8 cups chicken stock (low-sodium)
- 13.5 ounces coconut milk full fat, canned, unsweetened
- 2 tbsp fish sauce
- 2 tbsp soy sauce (gluten-free) see above for subs, use coconut aminos for paleo version
- 7.58 ounces chicken shredded cooked chicken (2 cups)
- 8 ounces udon noodles use Thai rice noodles for gluten-free version, use spiralized zucchini or green papaya for paleo version
- 6 ounces snow peas (fresh) halved lengthwise
- 10 ounces spinach baby or finely chopped mustard greens
- 2 medium carrots peeled and shredded on the largest holes of a box grater
- 8 ounces bean sprouts (1 cup)
- 1 ounces cilantro (1/2 cup packed), chopped
- 3 onions (green) very finely chopped
- 2 tbsp chili pepper sauce or hot pepper sauce
- In a large stockpot over medium-high heat, warm 2 Tbsp of the canola oil. Add the shallots, season with salt and pepper, and cook, stirring, for 10 to 15 minutes, or until they begin to turn brown and seem to be on the verge of burning. Using a slotted spoon, transfer the cooked shallots to a small bowl and set aside.
- Turn the heat to low; add the remaining 2 Tbsp canola oil, the garlic, scallions, and ginger; and cook for 2 minutes.
- Add half the cooked shallots, the curry powder, turmeric, and red curry paste and cook, stirring, for another 2 minutes.
- Add the cilantro, season with salt and pepper, and cook for 1 minute more.
- Turn the heat to high, add the chicken stock, and bring to a boil. Turn the heat to low; add the coconut milk, fish sauce, and soy sauce; and cook, partially covered, for 5 minutes.
- Taste and adjust the seasoning, adding more salt and pepper, if needed. Add the cooked chicken. (At this point, you can transfer the soup to an airtight container and refrigerate for up to 1 day.)
- Bring a large pot of salted water to a boil over high heat. Add the noodles and cook for 10 minutes, or until almost tender. Drain.
- Turn the heat under the soup to medium-low and bring to a gentle simmer. Add the peas and spinach and then remove from the heat.
- Divide the noodles among mugs or bowls. Ladle equal portions of the soup, vegetables, and chicken over them. Sprinkle with any or all of the garnishes and serve.