Thai Red Curry Noodle Soup
This richly spiced, Thai red curry noodle soup tastes like it has been simmered for hours. But my recipe comes together in 30 minutes! Yes, you can have Thai takeout right at home on a weeknight!
Ingredients
- 2 tbsp oil neutral
- 2 tbsp red curry paste use 1 tbsp if you want less spicy
- 2 tbsp curry powder
- 1 can coconut milk reduced fat, 400mL
- 4 cups chicken stock
- 1 tsp sugar
- 2 tbsp fish sauce
- 14 oz rice noodles
- 300 g shrimp peeled, deveined
- 12 fish balls frozen
- 3 king oyster mushrooms
- 4 baby bok choy rinsed, quartered
- cilantro, mint, lime optional garnishes
Instructions
- In a medium pot, saute oil with red curry paste and curry powder until fragrant. Next, add in the coconut milk, chicken stock, fish sauce and sugar. Bring to a simmer and cook for 5 minutes to allow the flavours to come together.
- Add fish balls to broth and simmer until heated through. Add in shrimp and cook until pink. Turn off heat.
- In a separate pot, boil some water. Blanch vegetables for one minute and remove from pot. In the same pot, cook your noodles in the boiling water according to packet instructions, or until just tender. Be careful not to overcook the noodles. Drain.
- Transfer the noodles to 4 serving bowls. Then, add shrimp, fish balls and vegetables. Ladle curry soup base into the bowl. Finally, garnish as you please. Serve immediately and enjoy!
Notes
Feel free to use any vegetables you have on hand.
You can substitute the shrimp and fish balls for any protein or tofu.
Use zucchini noodles for a low carb option.
For some freshness, serve with mint or cilantro. You add a little bit of extra lime juice to your bowl for that extra zesty kick!
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