Coconut Thai Curry Noodle Soup

19 Mar
Coconut Thai (red) curry soup with noodles and zucchini.

Coconut Thai (red) curry soup with noodles and zucchini.

The following recipe serves two.

  • 1 can (400 mL) coconut milk
  • 2 to  3 tbsps thai curry paste (depends on your spice preference)
  • 1 to 2 tbsp oil (canola, vegetable, sunflower, etc.)
  • zucchini, thickly sliced (any type of vegetable can be used, eg. sugar peas, asparagus, spinach, bok choy, bean sprouts, napa cabbage, snow peas, carrots, bean sprouts, shitake mushrooms, baby corn, string beans, etc.)
  • a handful of cilantro, washed and tied
  • half an onion, thinly sliced
  • 1 tsp of lime zest
  • juice of 1 lime
  • 3 to 4 cups of low sodium broth (chicken, beef or vegetable)
  • 2 cloves garlic, minced
  • 1 tbsp brown sugar
  • 2 to 3 tbsps soy sauce
  • your choice of noodles, enough for two people (e.g. thin rice noodles, vermicelli, yakisoba noodles, udon noodles, etc.) TIP: soak the noodles in boiling hot water to remove any starches and oil. Soaking time depends on the style of noodle.
  • green onion, 2 sprig, finely chopped (optional)
  • sliced almonds (optional)

1. Heat  a large deep pot on high. Once hot, add in oil, onions, garlic and lime zest.

2. Cook until garlic is brown, then add in coconut milk, thai curry paste and brown sugar. Combine well.

3. Add in broth and an equal amount of water and the cilantro and soy sauce. Bring to a gently boil. Simmer for approximately 20 minutes.

4. Remove the cilantro bundle.

5. Add in noodles and zuchinni.

6. Once noodles and zuchinni are soft, turn off heat and add in lime juice and green onions.

7. Dish out into two large bowls and if so desired, garnish with (toasted) sliced almonds.

There is a lot of variation in this recipe. Here are some suggestions: add 1 to 3 tbsps of fish sauce; sautee in some tofu, pieces of chicken or whole shrimp; simmer the soup broth additionally with lemon grass and ginger; add a splash of sesame oil at the end.

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