I fell in love with Thai flavors recently. I’ve always been a curry kind of girl but it all happened last week when I went to a Thai restaurant and had Tom Yum soup. I LOVE spicy in my soups. Tom Yum soup is now one of those things I can add to my craving list. In case you didn’t know, my craving lists is specific foods that cause an intense craving that needs to be satisfied. Currently the list consists of Pho, fried pickles, cheesecake factory salad (yah I know…) and green salsa. I wanted to replicate Tom Yum soup but the nearest asian grocery store was way to far for me to venture out to. Instead, I made a Thai Red Curry Soup and the result was quite pleasing.
1 1/2 tablespoons red curry paste
12 ounces rice noodles
2 14 ounce cans of coconut milk
2 tablespoons grated ginger
salt and pepper
a dash of Sriracha
1 tablespoon olive oil
1/2 cup chicken broth
2 cups precooked shredded chicken
(any vegetables can work in this…choose as you wish!)
1 cup fresh cilantro
Cook rice noodles according to package. Meanwhile in a large sauce pan, cook all vegetables in one tablespoon of olive oil 4-5 minutes. Add red curry paste and “toast” in the hot pan for about 30 seconds. Stir together vegetables and the paste with a wooden spoon. Add coconut milk and chicken broth and bring soup to a boil. Lower the heat and simmer until the vegetables are tender. Divide the soup into bowl and garnish with fresh cilantro.