We’ve had a cool & rainy week this week in Portland. I saw this soup recipe on Heather Christo’s site and decided to make it for dinner. It took 15 minutes to make and made my house smell amazing. I served this soup with lime and sriracha for a little extra kick – it was really delicious and warmed us right up. My husband took the leftovers to work and said it was really tasty.
Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well. In a large pot, heat the curry mixture over medium heat cooking for 1-2 minutes.
Deglaze the pot with the chicken broth then add the coconut milk; bring to a boil. Season with sea salt, to taste. Place the noodles into the boiling broth and let the noodles cook for 2-3 minutes. Add half of the fresh basil and cilantro; mix well. Ladle into bowls then top evenly with the remaining basil, cilantro, and red chile slices. Serve with fresh lime wedges & sriracha if desired.
Spicy Thai Curry Soup
Yield: 4
Total Time: 15 min.
Ingredients:
3 garlic cloves, chopped
2 tbsp fresh ginger
2 tbsp red curry paste
2 tbsp coconut oil
4 cups chicken broth
2 cans of light coconut milk
6 oz of thin rice noodles
1/4 cup fresh cilantro, chopped
1/4 cup Thai basil, chopped
1 red chile pepper, sliced thinlyDirections:
Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well. In a large pot, heat the curry mixture over medium heat cooking for 1-2 minutes.
Deglaze the pot with the chicken broth then add the coconut milk; bring to a boil. Season with sea salt, to taste. Place the noodles into the boiling broth and let the noodles cook for 2-3 minutes. Add half of the fresh basil and cilantro; mix well. Ladle into bowls then top evenly with the remaining basil, cilantro, and red chilis. Serve with fresh lime wedges & sriracha if desired.
Recipe and photos by For the Love of Cooking.net
Original recipe by Heather Christo
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