We have a fabulous little Thai place within walking distance to our house. However, when it's rainy and cold in the Midwest, I rarely want to get out again once I'm home from work on the weeknights. Craving all things Thai, I decided to make some soup that could last us couple days while we huddle up in the house to stay warm.
Spicy, sweet, and a little sour is the only way I can describe the flavor of this broth. (Don't let the picture fool you. Even though it looks like it's all noodles, the broth is very much there and is the best part.)
Adapted from Taste of Home's Recipe
Ingredients:-1 pound peeled and deveined shrimp (uncooked)
-2 cloves garlic (minced)
-1 yellow onion (chopped finely)
-1 cup chopped carrots
-1/2 cup diced green onions and 1 jalapeno (garnish)
-1/2 cup cilantro (chopped)
-4 cups chicken stock
-1 can coconut milk (I used a 13.5 ounce can of light coconut milk.)
-2 tablespoons red curry paste (I used Thai Kitchen brand found in the Asian section.)
-3 tablespoons of fish sauce
-1 teaspoon minced ginger
-1 tablespoon yellow curry powder
-2 tablespoons fresh lime juice
-8 ounces rice noodles ("rice sticks")
*Optional: 2 teaspoons of Sriracha
1. In large stock pot, saute minced garlic and onion in 2 tablespoons of your choice cooking oils for 3-4 minutes. Add minced carrots and continue cooking until carrots are soft.
2. Check the package directions beforehand, but most rice noodles only require soaking in hot water to cook. Mine soaked in hot water for 4 minutes, were drained, and then set aside (See pic below.)
3. Add broth, fish sauce, curry paste, and ginger to vegetables. Once boiling, lower heat to medium. Add shrimp and cook 4 minutes.
4. Add lime juice, coconut milk, curry powder, cilantro, and Sriracha (if using). Add noddles and continue cooking on medium for an additional 5-7 minutes until soup is hot. (Do not over cook or the shrimp will be chewy.)
5. Serve soup hot and garnish with green onions, jalapenos, a lime wedge and extra cilantro.Random Loves and Ramblings...
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