Tuesday, March 18, 2014

Spicy Thai Curry Noodle Soup

6:03 AM


  • 3 garlic cloves, chopped

  • 2 tablespoons fresh ginger

  • 2 tablespoons red curry paste

  • 2 tablespoons coconut oil

  • 4 cups chicken broth

  • 3 cups coconut milk

  • 6.75 ounces of rice sticks (really thin rice noodles)

  • Fresh cilantro, thai basil, red chili’s and green onions to garnish


  1. Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.

  2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.

  3. Add the chicken broth and deglaze the pot. Add the coconut broth and bring the broth to a boil. Season to taste with kosher salt.

  4. 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.

  5. Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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