We are Thai Food addicts. I mean I could eat Thai Food EVERYDAY.
But then if I were to eat Thai everyday, when would I eat Indian food? Dilemma!
I think our favorites are Pad Thai and Panang, but last night I felt like having soup. And not just some chicken and noodle soup. I wanted big flavors!
Plus, Karl is sick so I really needed to put some major flavors for him to actually be able to taste something…poor guy, he’s rarely sick but when he gets it, it’s bad!
Anyways! Since we can’t afford to actually go to Thailand just yet, I thought this soup was a good alternative! 😉
I have to warn you, the measurements are not quite exact. I am encouraging you to TASTE your food while you are cooking! Is it missing something? more curry paste? More salt? That way you base yourself on the ingredients listed but you make it your own! 🙂
I just love the tiny mushrooms in the back! You knew mushrooms could be cute!
See how cute the green onions are?
Course: Dinner Yield: 6 servings Prep Time: 15 mins Cook Time: 25 mins
- 1 long piece of lemongrass
- 4 Tablespoon of red curry paste
- 7 fresh lime leaves, washed
- 3 cans of coconut milk
- 3 Cup of chicken broth
- 2 chicken breast, very thinly sliced
- 6 mushrooms, sliced
- 1 sweet red pepper, thinly sliced
- 1 Cup of bean sprouts
- 1/2 Cup of thinly sliced carrots
- 1/4 Cup of fresh cilantro, chopped
- 4 small red chillies, dried or fresh
- 2 handfuls of rice noodles (pad thai style)
- the juice of a lime
- 6-7 mini carrots, thinly sliced ( reserve a couple of pieces to garnish)
- 1 green onion (scallions) thinly sliced, to garnish
- In a big pot, put your chicken broth and your coconut milk and heat up on high heat. Mix well and add in your red curry paste and season with salt. Bring the heat down to medium.
- On a cutting board, with the back of a knife, bruise your lemongrass (hit your lemongrass many times for it to break down a bit. That way the juices with leak out and flavor your broth).
- Add your lemongrass, lime leaves and dried chilies to your broth and mix well. Let the broth simmer for 5 minutes and add your red peppers,carrots, mushrooms, cilantro and noodles. Let it cook for about 5 minutes, mixing well to make sure the noodles don not stick together. Test your noodles. If they are about half cooked, throw in your chicken. Since you sliced the chicken very thin, it should not take more than 3-4 minutes to cook. Test your chicken and your noodles. If they are both ready, throw in your bean sprouts and cook for one more minute (I like my brean sprouts still crunchy).
- Take out your lemongrass and the lime leaves (or leave them in but I wouldn't eat them).
- Drizzle some lime juice in each serving bowl, on top of the soup.
- Serve and Enjoy!