This warming, hearty Thai Red Curry Soup is chock full of fragrant spices and sinus-clearing heat. It's the perfect filling, comforting dish on a day when you're not feeling well or the weather is gloomy.
For serving: sliced red onion or scallions, sliced red chilies, fresh cilantro, lime wedges
Procedure
Steep lemongrass: Put sliced & crushed lemongrass in a heatproof bowl and pour boiling water over. Steep for 15 minutes. Strain and reserve water, discard lemongrass pieces.
Sauté aromatics: Heat oil in a large pot set over a medium flame. When oil is hot, add garlic, galangal or ginger, and Thai red curry paste. Sauté for 5 minutes, until fragrant and toasted. Add bell pepper, shiitake and makrut lime leaves and sauté for another 2 minutes.
Complete soup: Add the reserved lemongrass water, chicken broth, fish sauce, and coconut milk. Bring to a boil, reduce to a simmer and let cook for 5 minutes. Add half the lime juice, taste for seasoning, and add more fish sauce and lime juice if desired. Turn off heat and stir in carrot, cabbage and Thai basil.
Serve: Portion dried noodles out into bowls. Pour soup over noodles and let sit for 3 minutes. Serve with garnishes passed on the side.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/thai-red-curry-noodle-soup/