Remember when I devoted all of January to Asian-inspired recipes, such as Home-Style Chinese Fried Rice, Spicy Pork Wonton Soup, Korean Spicy Noodle Soup (Jjambbong), and Chinese Cracker Jacks? You liked those, right?
Well, it’s March, and I’m still hooked. There is something about the aromas of lemongrass, kaffir lime leaves, freshly squeezed lime, fresh ginger, chiles, garlic, cilantro, and warm spices that make me happy. The flavors are energizing and transporting as well.
You’ll find several of these key Southeast Asian flavors in Thai Red Curry Paste–a magical potion guaranteed to rock your world. If you have it on hand, dinner is only minutes away.
Take this classic soup, for instance. It’s nothing more than dreamy, creamy coconut milk, chicken stock, lime juice, roast chicken (which you can grab ready-made from most grocery stores), egg noodles, and a few easy garnishes.
You should have most of the ingredients in your fridge or pantry. And what you don’t have, you don’t absolutely need—except the coconut milk that is. You could probably substitute light cream in a pinch, but stock up on canned Chaokoh brand coconut milk instead. And if you don’t have fresh noodles, dried noodles will also work. There’s really no way to go wrong here. What are you waiting for?
Thai Red Curry Coconut Soup
This is one of those soups that everyone raves about for days after eating it. You will have to make it again and again–so luckily it’s easy to make, especially if you have the Thai Red Curry Paste on hand in the fridge or freezer (which I highly recommend).
1 cup Thai Red Curry Paste
2 tablespoons vegetable oil
two 14-ounce cans coconut milk (I like Chaokoh brand)
2 cups chicken stock
3 cups shredded or chopped roast chicken (12 ounces)
2 tablespoons freshly squeezed lime juice
fine sea salt, to taste
1 pound fresh, thin rice or egg noodles (preferably Asian-style)
roasted peanuts, chopped
pea shoots, optional
- First make the curry paste. You need 1 cup.
- To make the soup, in a 3-quart saucepan, heat the oil over medium high heat, and add 1 cup Thai Red Curry Paste. Saute, stirring constantly for 2-3 minutes. This eliminates the bitter, raw taste of the fresh paste.
- Add the coconut milk and stock. Whisk briefly to smooth the coconut milk.
- Simmer for 20 minutes.
- Add lime juice. Taste for seasoning, and add salt to taste.
- Keep the soup warm over low heat or reheat just before serving.
- Fill a large saucepan with cold water, set on the stove, and bring to a full boil. Add salt if desired. Add the fresh noodles and cook for 1-2 minutes, or according to package directions. They should be a little chewy; don’t let them get too soft. Drain immediately.
- Just before serving, add the chicken to the hot soup, and heat for a few minutes.
- Divide the noodles between four soup bowls, and ladle the soup on top.
- Garnish each serving with a lime wedge, cilantro, green onions, and peanuts.
- Serve immediately.
Cookin’ with Gas (inspiration from around the web)
- Curry and Comfort: Thai Red Curry Chicken and Corn Soup
- Flavors of Mumbai: Thai Red Curry Chicken Recipe
- Steamy Kitchen: 10-Minute Thai Shrimp Curry
- The Kitchen Operas: Thai Red Curry Noodle Soup
- The Whole Kitchen: Thai Red Curry Soup with Shrimp
- Women’s Weekly: Thai Pumpkin Soup with Spanner Crab
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Copyright 2012 Susan S. Bradley. All rights reserved.