Thai red curry-chicken noodle soup
Thai red curry chicken noodle soup, fabulous flavor, loaded with toppings
Ingredients
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
Garnishes
- 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
Instructions
- 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.
Notes
TO GO: Make the soup up to the addition of the chicken and remove it from the heat. Cook the noodles for 9 minutes, drain, and let cool. Toss the noodles with about 1/4 cup [60 ml] cold water (to keep them from clumping up) and pack them in a container. Pack the raw spinach, peas, and garnishes separately. At the Soup Swap party, reheat the soup; drain the noodles and add with the vegetables just before serving. The heat of the soup will finish cooking the noodles.