So we all have colds in Casa del Kitchen Operas right now… so it was time for spicy soup. Our usual cold remedy of choice is either a big bowl of Tom Yum with Brown Rice Vermicelli or Miso & Coconut Soup with Soba Noodles. However, we had a craving around these parts for Thai red curry. We thought about our favourite Thai Red Curry Quinoa… but then had a craving for noodles. So a red curry noodle soup it was!
This is by no means authentic Thai cuisine, but it’s full of Thai flavours and oh-so-delicious. And my sinuses are happy for all the steamy, spicy broth. It would be great with whatever veggies you’ve got on hand — I’d love a bowlful with shiitake mushrooms, enoki mushrooms, red onions, baby corn, bamboo shoots, and baby bok choy. The veggies in this recipe are what happened to be in my fridge. And it made for a pretty delicious combination.
I added tons of extra ginger to make it extra vicious against those cold germs:
And tons of nutritious goodness from some gorgeous heirloom carrots from my veggie box:
Which were even more vibrant when I peeled them!
And I thought I’d cover the rainbow of veggies with some red peppers from my veggie box that were mostly sweet, and just a little bit hot:
And through the magic of soup alchemy — we had a gorgeous dinner. And we’re feeling better already — Ahhhh.
Thai Red Curry Noodle Soup
- 30 ml (2 Tbsp.) coconut oil
- 2.5cm (1″) nub of fresh ginger, peeled & cut into slivers
- 3 shallots, peeled & minced
- 2 red peppers, cut into thin strips
- 3 carrots, cut into matchsticks
- 30 ml (2 Tbsp.) red curry paste
- 165 ml (a 5.6 oz can) coconut milk
- 750 ml (3 c.) vegetable stock
- 5 ml (1 Tbsp.) tamari
- 125g (4.4 oz) brown rice noodles
- 4 collard green leaves, stems removed and chopped
- 1 handful fresh cilantro leaves, chopped
- 1 handful fresh basil leaves, chopped
- chili garlic sauce, to taste
- 1 lime, quartered
In a large pot over low heat, heat the coconut oil and sweat the ginger and shallots until the shallots are soft and translucent.
Add the red peppers, carrots, and curry paste and stir well. Turn up the heat to medium, add the coconut milk, stir well and cook for 5 minutes. Add the veggie stock and tamari, stir well, and cook another 5 minutes.
Add the brown rice noodles, and cook for 3 minutes. Add the collard greens and cook one minute more, until the collards are bright green.
To serve — use a set of tongs to get a bowlful of noodles and veggies, and top with cilantro, basil & chili garlic sauce.
Then use a ladle to spoon over the broth:
Serve with a squeeze of lime and enjoy HOT!