This Coconut Curry in a Hurry Noodle Soup recipe comes from The Woks of Life (Hey, look! Another play on words! Bonus points awarded to Bill, Judy, Sarah and Kaitlin!). I came across one of their recipes on Pinterest, and I pinned it right away. Montreal is officially experiencing the chilly Autumn weather, finding this recipe came at the perfect time.
If you’re new to At Home with Joanna, I’ll prepare you now- I love using coconut milk in recipes. For someone who isn’t a huge fan of coconut, I was surprised at how much I love the flavor it adds to certain dishes.
This is a great dish to experiment with when it comes to Thai ingredients. You can also edit the recipe to your liking i.e. more or less spicy, additional ingredients such as shrimp, rice instead of noodles etc.
“Coconut Curry in a Hurry” Noodle Soup
Ingredients
2 Tbsp Oil
3 Garlic Cloves (chopped)
1 Tbsp grated Fresh Ginger
3 Tbsp Thai Red Curry Paste
8 oz. (225g, sliced) Boneless Chicken Breasts or Thighs
4 cups (946 ml) Low-Sodium Chicken Broth
2 cups (236 ml) Water
2 tablespoons Fish Sauce
1-2 cups (158 ml) Coconut Milk
6 oz. (170g) Dried Rice Vermicelli Noodles
Lime wedges, sliced red onion, red chilis, cilantro, scallions (to garnish)
Instructions
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Heat for 5 minutes, until fragrant. Add the chicken and cook for approximately 5 minutes.
Add the sodium-reduced chicken broth, water, fish sauce, and coconut milk and bring it to a boil. Taste the broth and adjust seasoning accordingly; if it seems a bit too salty, dilute it with a bit more water. The first time I made this, I had to add about one cup of water/coconut milk because I’m discovering that I am getting more sensitive to saltiness. Be prepared to alter the recipe a bit to get it more to your liking.
Now, you have two options:
1- Add the noodles to the boiling broth so that they cook and then serve. Or,
2- Place the dried vermicelli noodles in your serving bowls and then pour in the broth. The noodles will take a couple of minutes to be ready to eat.
Add a squeeze of lime juice and place your garnishes on top (or leave them to the side).
Enjoy!
Related:
Green Curry Salmon Bowls Recipe