Sunday, September 11, 2016

Thai Curry Noodle Soup - Comfort with a Kick

I love Thai food and could eat it several times a week.  But the restaurant Thai can be high in date sugar.  This reduced sugar curry soup is delicious.   Tofu is a great choice for meat free soup.

Thai Curry Noodle Soup

2 tablespoons vegetable oil or red chili oil
2 tablespoons grated fresh ginger  (or used dried)
1 teaspoon lemongrass paste (I didn't have any fresh)
2 Tablespoons red curry paste (you can use up to 3 if you want it spicer)
6 cups chicken or vegetable broth
1 and 1/2  Tablespoons fish sauce
1 Tablespoon light brown sugar
1 15 ounce can cocunut milk with cream
1/2 pound fresh shiitake mushrooms (optional)
4 servings of dried thin rice noodle (I have substituted spaghetti, just throw it in earlier or use a bit of leftover and heat with the mushrooms)
3/4 pound chicken breast or block of firm tofu (sliced thin and bite sized)
2 tablespoons fresh lime juice
 salt to taste

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and chicken and cook until the chicken is almost cooked through, then add mushrooms and dry rice noodles and cook until both are soft (just a few minutes)  Stir in the lime juice; season with salt if desired.

Top with any combination of:
fried rice noodle pieces
additional lime
chopped Thai red pepper or crushed red pepper
cilantro or fresh basil


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