Ingredients with Measurements:
- 8 oz dried rice noodles
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 tbsp vegetable oil
- 1 cup thinly sliced shallots
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a large pot, bring the chicken or vegetable broth and water to a boil. Reduce heat to low and keep warm.
3. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the sliced shallots and cook until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the fried shallots to a paper towel-lined plate.
4. In the same wok or skillet, add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
5. Add the red curry paste and stir to combine with the garlic and ginger.
6. Pour the chicken or vegetable broth into the wok or skillet and stir to combine with the curry paste.
7. Add the fish sauce, soy sauce, brown sugar, lime juice, salt, and black pepper. Stir to combine and bring to a simmer.
8. Add the cooked rice noodles to the soup and stir to combine.
9. Ladle the soup into bowls and top with the fried shallots, chopped cilantro, chopped green onions, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 5g
Carbohydrates: 51g
Protein: 6g
Sodium: 1500mg
Substitutions for ingredients:
- Rice noodles: can be substituted with any type of noodles
- Shallots: can be substituted with onions
- Chicken or vegetable broth: can be substituted with water and bouillon cubes
- Red curry paste: can be substituted with curry powder
- Fish sauce: can be substituted with soy sauce
- Brown sugar: can be substituted with honey or maple syrup
- Cilantro: can be substituted with parsley or basil
- Green onions: can be substituted with chives or scallions
Variations:
- Add sliced chicken or shrimp for a protein boost
- Add sliced mushrooms or bok choy for extra vegetables
- Use beef broth instead of chicken or vegetable broth for a heartier soup
- Add a dollop of coconut milk for a creamier soup
Tips and tricks:
- To make the fried shallots extra crispy, slice them thinly and fry them in batches.
- If the soup is too spicy, add more brown sugar or coconut milk to balance the flavors.
- To save time, use store-bought fried shallots instead of making them from scratch.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and top with the fried shallots, chopped cilantro, and chopped green onions.
Garnishes:
Fried shallots, chopped cilantro, chopped green onions, lime wedges
Pairings:
Serve the soup with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice, crusty bread
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the rice noodles and chicken or shrimp thoroughly to prevent foodborne illness.
Food history:
Noodle soup is a popular dish in many cultures, including Vietnamese pho, Japanese ramen, and Chinese wonton soup.
Flavor profiles:
This noodle soup has a spicy, savory, and slightly sweet flavor profile.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Thai