THAI COCONUT CURRY NOODLE SOUP (Khao Soi

• Gluten free

• Seafood

  • 8 oz Prawns, raw

• Produce

  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 Lime
  • 1 Red bell pepper
  • 1 Shallot

• Canned Goods

  • 1 cup Chicken broth
  • 1 can Coconut milk
  • 2 tbsp Thai red curry paste, store bought

• Condiments

  • 1 tbsp Chili garlic sauce
  • 2 tbsp Fish sauce
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 4 oz Rice noodles

• Baking & Spices

  • 1 pinch Cardamom- optional
  • 2 1/2 tbsp Sugar
  • 1/2 tsp Turmeric - optional

• Oils & Vinegars

  • 1 tbsp Coconut or vegetable oil

Found on feastingathome.com

Description

Ingredients

• 4 ounces rice noodles
• 1-2 tablespoons coconut or vegetable oil
• 1 shallot finely diced
• 1 tablespoon fresh ginger, chopped or grated
• 2 garlic cloves, minced
• 2 tablespoons Thai Red Curry Paste ( store bought)
• ½ teaspoon turmeric - optional
• pinch cardamom- optional
• 1 can coconut milk
• 1 cup chicken broth ( or use water and one chicken bouillon cube)
• 1 thinly sliced red bell pepper ( optional- sub other veggies)
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 ½ tablespoons sugar, or alternative substitue
• 1 tablespoon chili garlic sauce (Sambal Olek)
• 8 oz. raw, peeled and deveined prawns ( or pan-seared cubes of tofu, or very thinly sliced raw chicken- or even leftover rotisserie chicken)
• 1 lime
• Garnish with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced red onions.
• Notes: To bump up the flavorful coconut broth even more, add a 4 inch piece of lemongrass ( smashed) a few slices of galangal or a couple kefir lime leaves ( all optional)

Directions

• Place noodles in a shallow baking dish and boil enough to just cover them.
• While water is boiling, prep the shallots, ginger, garlic, red bell pepper, then get all other ingredients ready by the stove.
• In a medium pot, heat oil over medium heat.
• Add shallots and ginger. Saute until fragrant and golden, about 3 minutes. Add garlic and red curry paste. Fry for 1-2 minutes.
• Add the coconut milk, water and bouillon cube and bring to a simmer, stirring. Once gently simmering add the bell pepper, soy, fish sauce, sugar and chili garlic sauce.
• Add the prawns and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime / or salt if necessary.
• Drain the noodles. If serving the soup immediately, toss the noodles right into the pot and then serve.
• Alternatively, divide noodles into bowls, and ladel soup over top.
• Garnish with fresh basil, bean sprouts, thinly sliced red onion and chopped scallions.
• Notes- you can make the soup the day before and keep in the fridge, keeping the noodles separate ( they will swell in the soup) and simply reheat.