This is such a versatile soup! It's Khao Soi Soup, which is basically Tom Kah Gai Soup with a few changes. You can omit, add, or switch out ingredients and it will still be delicious. It's a great soup to learn with.
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Ingredients - Makes 2 large bowls or 4 small
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6 ounces dry rice noodles
1 tablespoon coconut oil or olive oil 1 small onion, chopped 1 red bell pepper, chopped 2 tbs chopped lemongrass (optional) 3 garlic cloves, chopped fine 2 tablespoons Thai Red Curry Paste (Recipe Link) or buy 1/2 teaspoon ground turmeric 1/2 teaspoon yellow curry powder |
1/2 tsp cumin
1 (14-ounce) can coconut milk, full-fat 1 cup chicken broth or vegetable broth 1 lime - juice and 1 tsp zest 2 tablespoons soy sauce 2 tablespoons brown sugar 8–12 ounces raw shrimp Garnish - fresh basil or cilantro / chopped green onion tops and/or slices of jalapeño pepper |
Steps
- Put rice noodles in a large bowl and pour boiling water over them. Let sit, stirring once in awhile until they are done (but not too soft). Drain and stir in a spoonful of oil.
- Heat coconut or olive oil at medium heat in a soup pot on the stove. When hot, stir in chopped onion and red peppers and sauté until onion is translucent and peppers are tender. Stir in lemongrass and garlic and cook another 2 minutes.
- Stir in red curry paste, turmeric, yellow curry powder, and cumin. Cook for another minute, stirring continuously.
- Add the coconut milk, broth, lime juice and zest, sugar, and soy sauce. Stir together well.
- Add the raw shrimp or cooked chicken and gently simmer until shrimp are cooked or pre-cooked chicken is hot.
- Put the cooked rice noodles in soup bowls and top up with soup.
- Garnish with fresh basil or cilantro and chopped green onion tops.
