Spicy Chicken Thai Curry Noodle Soup
- yield: 5 bowls
- prep time: 10 min
- wait time:
- cook time: 1 hr 6 min
- total time:
A warm soup bursting with curry flavours. Loaded with vegetables, rice noodles and chicken. Each spoonful is filled with spicy heat balanced with coconut, cilantro and lime.
Ingredients:
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5 tbsp coconut oil
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3 tbsp red curry paste
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2 tbsp turmeric root, peeled and grated
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1 1/2 tbsp garlic, minced (4-5 cloves)
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1 1/2 tbsp ginger root, peeled and grated
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1 tbsp lemon grass core, minced
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2-3 red Thai chili peppers, diced
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1 leftover chicken carcass (with some meat still on the bones and the skin removed)
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8 cups water
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1 tsp sea salt
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200-250 g uncooked vermicelli rice noodles
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1 large carrot, peeled and sliced into rounds or medium matchsticks
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5-7 shishito peppers, sliced
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1 / 2 white onion, peeled and cut into half moon slices
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100-150 g enoki mushrooms
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2 baby bok choy, washed with bases cut off
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3 green onion, sliced
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1 can coconut milk (160 mL)
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handful cilantro leaves
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wedges of lime
Directions:
1. Add the coconut oil to a large soup pot on the stove and heat up over medium heat.2. Once heated, add the red curry paste, turmeric, garlic, ginger, lemongrass and chili peppers. Stir until a fragrant paste forms, about 1-2 minutes.
3. Add the leftover chicken carcass, water and salt, stir together with the spicy oil. Bring the broth to a boil, cover the pot and reduce the heat to medium-low. Simmer the broth for 1 hour.
4. Cook the vermicelli rice noodles according to the package directions, chill in an ice bath and drain in a colander. Set aside for later.
5. Uncover the broth and fish out the chicken carcass using a large slotted spoon, tongs or a metal mesh strainer. Place the bones on a cutting board and pick off all the chicken in chunks. Throw the chicken back in the soup.
6. Add the carrot, pepper and white onion. Cook them for 4 minutes. With 3 minutes left, add the Enoki mushrooms. With 30 seconds left, add the baby bok choy and most of the green onion. Reduce the heat to low and stir in the coconut milk. Take the broth off the heat.
7. In wide and shallow bowls, portion out the rice noodles. Add a ladle or two of broth to each bowl. Make sure to get lots of vegetables and chicken in each bowl. Garnish with the remaining green onions and cilantro leaves then top it off by squeezing the juice from a wedge or two of lime.
Notes:
- Olive oil can be used instead of coconut oil.
- Can replace the fresh turmeric with 2 tsp powdered turmeric.
- Can replace the fresh ginger with 1/2 tsp powdered ginger.
- Can use 3-5 dried àrbol chilis instead of red Thai chili peppers.
- Can substitute 1/2 a yellow bell pepper chopped into bite-sized pieces instead of the shishito peppers.