Thai Red Curry Coconut and Noodle Soup

This is by no means authentic Thai cuisine. It’s full of flavours and so-delicious. And my sinuses are happy for all the steamy, spicy broth. It would be great with whatever veggies you’ve got on hand — I’d love a bowlful with shiitake or enoki mushrooms, red onions, bamboo shoots, Napa cabbage and baby bok choy. The veggies in this recipe are what happened to be in my fridge. And it made a pretty delicious combination. I added extra ginger against those cold germs. And tons of nutritious goodness from some gorgeous heirloom carrots from my veggie box. And I thought I’d cover the rainbow of veggies with some red peppers that were mostly sweet, and just a little bit hot. And through the magic of soup alchemy — we had a gorgeous dinner.  And we’re feeling better already — Ahhhh.

Now, before you get all impressed, you should know that the reason this week is Soup Week is because I've spend the past two weeks sick. We all have colds right now in Chicago... so it was time for a spicy soup. The red curry noodle soup was our choice of soup this week. I used shrimp and tofu but chicken would work, as would simply shrimp or just tofu. The base of the soup is coconut milk and vegetable or chicken broth, and it's delightfully creamy without being heavy.

{Pictures: Lindsay (Toronto)}
Thai Red Curry Noodle Soup: Serves 4

• 2 Tbsp coconut oil
• 2.5 cm (1″) fresh ginger, peeled & cut 
• 2 shallots, peeled & minced
• 2 garlic cloves minced
• 2 red peppers, cut into thin strips
• 3 carrots, cut into matchsticks
• 2 tsp red curry paste
• 165 ml (a 5.6 oz can) coconut milk
• 750 ml (3 cups) vegetable stock
• 5 ml (1Tbsp) organic tamari
• 14 oz firm tofu
• 125g (4.4 oz) brown rice noodles
• 4 collard green leaves, stems removed and chopped
• 1 small head bok choy, sliced 
• 1 handful fresh cilantro leaves, chopped
• 1 handful fresh basil leaves, chopped
•  chili garlic sauce, to taste
• 1 lime, quartered
• 2 stalks lemon grass, white part only

Heat coconut oil in a soup pot or dutch oven over low heat. Saute sweat ginger and shallots until the shallots are soft and translucent.
Cut lemongrass in half lengthwise, and bang it a few time with the back of the knife to release its flavors. Drain the tofu and cut it into bite sized squares. Add it to the pot and saute for 2 more minutes.
Add the red peppers, carrots, and curry paste, stir well. Turn up the heat to medium, pour in the coconut milk and cook for 5 minutes. Add the veggie stock and tamari, stir well and cook for 5 minutes.
Stir in the the bok choy. Add the brown rice noodles, gently pushing them beneath the surface of the broth, simmer for 5 minutes. Rice noodles don't need to simmer like pasta to cook. They simply need to rehydrate in the hot liquid. Add the collard greens and cooked shrimp, cook one more minute, until the collards are bright green.

To serve — use a set of tongs to get a bowlful of noodles and veggies, and top with cilantro, basil & chili garlic sauce. Serve with a squeeze of lime and enjoy HOT!

Adapted from here: The Kitchen Operas {the best recipe you can find on Internet, I nervously follow the recipe and instantly became obsessed, thanks Lindsay}

Notes: You may have to go on an adventure to your local Asian market for curry paste, Thai basil and lemongrass but I promise it’s worth the trip. This soup is perfect for chilly winter weather and leftovers taste even better the next day once the flavors have a chance to settle a bit. If you want to make the soup a little less spicy, omit the Thai chilies. If you love spice, add another! Then come over for dinner—at my house, it’s the spicier the better.

With love and admiration for Thai food,

 kŏr hâi jà-rern aa-hăan!

Enjoy your meal, Linas & Lana

P.S. My favorite local Thai restaurant serves the most delicious Thai Red Curry Soup. I anxiously wrote down in my notebook different flavors that I was tasting so I could recreate it at home. It's a little bit spicy, a tiny bit sweet, and incredibly fragrant from the combination of coconut milk and red curry paste.  You can serve it garnished with scallions and cilantro, or even some crunchy rice crackers. This is a delicious and quick dinner. You may add more of the spices, according to taste. Good-bye February!