One of the best things about soups is that the longer they simmer, the more flavor they develop. As you continue to season and taste, the soup, curry, or stew takes on a new, enchanting dimension of flavor. Not everyone has 18 hours in a day to stand watch over a simmering broth, though. That’s why this recipe uses ingredients that inherently possess intense flavors that complement each other.
The bite of the fresh ginger enhances the spicy intensity of the red curry paste. The coconut milk helps to temper the spiciness, adding a tropical, cooling, creamy element to almost cleanse your palate bite after bite. As far as the soup curry goes, it is mainly broth with rice noodles. You add more vegetables when it comes to the toppings. As suggested in the “optional garnishes” section, you can top your curry with cilantro, Thai basil, green onions, and Thai chilis. Not only does this add incredibly freshness to the soup, but the herbs also impart more flavor. Since when is more flavor a bad thing???
- Prep Time:10m
- Cook Time:15m
- Total Time:25m
For the Curry
- 3 garlic cloves, chopped
- 2 tbsp. fresh ginger
- 2 tbsp. red curry paste
- 2 tbsp. coconut oil
- 4 c vegetable broth
- 3 c coconut milk
- 6 3/4 oz of rice sticks (really thin rice noodles) or gluten free rice noodles
- fresh cilantro, torn
- thai basil leaves
- red chilis, thinly sliced
- green onions, thinly sliced
- Combine the garlic, ginger and curry paste in a small food processor and pulse a few times. Add the coconut oil and continue to pulse until everything is combined.
- In a large pot over medium heat, cook the curry paste mixture over for 1-2 minutes, or until fragrant.
- Add the chicken broth in order to deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.
- Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
- Garnish with optional fresh cilantro, Thai basil, red chilis, and green onions. Enjoy!