Thai Red Curry Noodle Soup
A THAI-RRIFIC RECIPE THAT’S DELICIOUS AND QUICK TO MAKE.
This dish would work well with chicken, salmon, and scallops. If you’d like a vegetarian version of the soup, click here.
When adding your red curry paste to the soup, start with less. Each curry paste differs in spice and potency. Add a little, give the soup a try, and add more if needed. The key to this recipe is letting the spices roast and the herbs simmer to bring out all the lovely warm flavors.
Did you know kelp noodles are plant-based and mineral-rich? Plus, they have the texture of a glass noodle and soften over time as they are exposed to heat and acid. That’s why they make a great healthy alternative to conventional noodles.
- 1 tbsp ghee or coconut oil
- 1 white onion, sliced
- 1 fresh chili, chopped (optional)
- 4 cloves of garlic, minced
- 6 cups of chicken/vegetable/bone broth
- 2-3 tbsp of red curry paste (adjust to taste)
- 1 can of full-fat coconut milk
- 2 tbsp lime juice
- 2 tbsp Ri’s Coconut Aminos
- 1 tbsp fish sauce
- 1 bunch of broccolini, chopped
- 1 cup of any additional veggies you like
- 1 pack of kelp noodles rinsed (or replace with rice noodles soaked in warm water)
- 500g sliced chicken or;
- 500g of prawns
- Lime, cut into wedges
- Cilantro, chopped
- Scallion, chopped
- Bean sprouts
- In a large Dutch oven or stockpot melt the ghee/coconut oil.
- Add the onions, and garlic, stirring continuously to avoid burning the garlic, and cook for about 1 minute.
- Pour the stock into the pot with the onion mixture and bring to a boil.
- Add the curry paste, coconut milk, lime juice, coconut aminos, fish sauce, and ginger, stirring to combine.
- Next, add the protein. Stir again to combine and cook through.
- Add noodles and cook for about 1 to 2 minutes.
- Add all the veggies. Cook for another 30 seconds and remove from heat.
- Serve with lime wedges, green onions, and chopped cilantro.