So I attempted to make a thai coconut soup, but somehow this happened.
After seeing an image on Melanie’s instagram account (@bornlippystyle) I got the WORST craving for noodles, and so I just had to make this recipe from Chef Michael Smith (get original recipe here).
THAI COCONUT CURRY NOODLES
Serves: 4
Cook time:30 mins
INGREDIENTS
2 med onions (diced)
2 TBS olive oil
2 14 ounce cans premium coconut milk (I used the lite version)
1 heaping Tablespoon Thai curry paste (doubled this)
1 heaping Tablespoon Thai curry paste (doubled this)
1 TBS garlic Powder
1 TBS onion powder
1 TBS sriracha sauce
splash of soya sauce
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
1 oz of flour (used coconut flour = gluten free) 2 cups chicken broth
1 carrot, shredded
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
a small knob frozen ginger
a handful bean sprouts
8 ounce package rice noodles
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
1 oz of flour (used coconut flour = gluten free) 2 cups chicken broth
1 carrot, shredded
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
a small knob frozen ginger
a handful bean sprouts
8 ounce package rice noodles
handful of frozen broccoli
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
DIRECTIONS
Heat oil in an iron pan and sauté onion until it becomes translucent.
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots, spices, sriracha and soya sauce. Add chicken and sauté until the chicken is cooked through, about 5 minutes.
Incorporate flour and keep cooking, without stopping stirring until the mixture dries out (clumps together).
Remove from heat and slowly add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth and simmer for 20 minutes or so.
Stir in the bean sprouts. Add the rice noodles, and broccoli. Gently pushing them beneath the surface of the broth. Cook rice noodles for 6 mins (or according to package instructions).
If you want to make this a soup (instead of a pasta like me) I would suggest to add less noodles, and do not cook the noodles with the broth or just allow them to soak in the broth until they are soft.
Stir in most of the cilantro leaves, and remove lemon grass stalks. Top with cilantro leaves, and green onions, and additional sriracha sauce (if you like it spicy).
Enjoy! I sure did, and I can’t wait to make this one again. Thanks Melanie for sharing this one : ) 🙂
x Short Presents
