Thai Red Curry Noodle Soup with Vegetables
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Entrée, Soup
Cuisine: Thai
Yield: 4 servings
Ingredients
  • 2 stalks lemongrass, tough outer layers removed, bulbs thinly sliced, and slices lightly crushed
  • 240ml (1 cup) boiling water
  • 30ml (2 Tbsp) neutral oil
  • 1 Tbsp minced garlic
  • 1 Tbsp grated fresh galangal (may substitute fresh ginger)
  • 3 Tbsp Thai red curry paste
  • 1 sweet bell pepper, sliced
  • 8 shiitake mushroom caps, sliced
  • 2 makrut lime leaves (may substitute 2 one-inch strips of scrubbed organic lime zest)
  • 32 oz (4 cups) chicken or vegetable stock
  • 15ml (1 Tbsp) fish sauce or vegan alternative
  • 180ml (¾ cup) light or full-fat coconut milk
  • 30ml (2 Tbsp) freshly squeezed lime juice, divided
  • 1 carrot, julienned
  • 2 cups finely shredded nappa or purple cabbage
  • ¼ cup Thai basil leaves, chiffonade
  • 4 oz dried GF vermicelli or glass noodles
  • For serving: sliced red onion or scallions, sliced red chilies, fresh cilantro, lime wedges
Procedure
  1. 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.
  2. 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.
  3. 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.
  4. 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/