Curry Noodle Soup
- Yield 8 servings
Keep basic Thai pantry staples—coconut milk, red curry paste and fish sauce—on hand to make this super tasty soup any time.
Make this into a vegetarian soup by omitting the chicken. Broil or pan-sear 3/4 pound sliced firm tofu and place on top of noodles before ladling on the soup. Brush the tofu with hoisin sauce before cooking.
- 3 cups canned unsweetened coconut milk
- 3 tablespoons Thai Red Curry Paste
- 1 tablespoon turmeric
- 1 pound boneless, skinless chicken breasts, cut into 14-inch strips
- 1 cup reduced-sodium chicken broth or vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 3/4 pound egg noodles (preferably Asian-style)
- 3/4 cup loosely packed Thai basil leaves
- 2 -- green onions, thinly sliced
- In a large saucepan, bring 1/2 cup coconut milk to a boil over medium-high heat. Add red curry paste and turmeric; stir to combine. Cook until mixture starts to thicken, stirring frequently, about 3 minutes.
- Add chicken strips and turn to coat them well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook about 8 minutes.
- Add salt and egg noodles to boiling water. Cook until al dente. Drain.
- Ladle hot soup over noodles and garnish with basil and green onions.
Reprinted with permission from Nirmala Narine’s In Nirmala’s Kitchen: Everyday World Cuisine (Lake Isle Press, 2006).