Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 8 oz rice noodles
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro and sliced green onions for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger to the pot and sauté for 2-3 minutes until fragrant.
3. Add the red curry paste to the pot and stir well to combine with the onion mixture.
4. Pour in the chicken or vegetable broth and coconut milk and stir well.
5. Add the fish sauce and brown sugar to the pot and stir well.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
7. Add the sliced red bell pepper, mushrooms, and chopped bok choy to the pot and let it simmer for another 5 minutes.
8. Cook the rice noodles according to package instructions and drain.
9. Add the cooked rice noodles to the soup and stir well.
10. Squeeze the lime juice into the soup and season with salt and pepper to taste.
11. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 47g
Protein: 7g
Sodium: 1,200mg
Sugar: 9g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Bok choy can be substituted with spinach or kale.
- Rice noodles can be substituted with udon noodles or soba noodles.
Variations:
- Add cooked shrimp or chicken to the soup for extra protein.
- Use tofu instead of meat for a vegetarian option.
- Add sliced jalapeño peppers for extra heat.
- Use different vegetables such as carrots, snow peas, or broccoli.
Tips and tricks:
- Use a sharp knife to chop the onion, garlic, and ginger finely.
- Taste the soup before adding salt and pepper as the fish sauce can be salty.
- Cook the rice noodles separately to prevent them from becoming mushy in the soup.
- Garnish the soup with fresh lime wedges for extra flavor.
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 colorful bowls and garnish with fresh herbs and lime wedges.
Garnishes:
Fresh cilantro and sliced green onions
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice, crusty bread
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or brown sugar to balance the flavors.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the soup to a temperature of 165°F to ensure that it is safe to eat.
Food history:
Thai coconut curry noodle soup is a popular dish in Thai cuisine. It is believed to have originated in the northern region of Thailand and has since become a staple in Thai restaurants around the world.
Flavor profiles:
The soup has a creamy and spicy flavor with a hint of sweetness from the coconut milk and brown sugar.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Thai