The Pioneer Woman Tasty Kitchen
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Spicy Thai Curry Noodle Soup

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

A 20-minute meal with shocking depth of flavor and texture. The perfect way to beat the cold!

Ingredients

  • 3 cloves Garlic
  • 2 Tablespoons Fresh Ginger Chopped
  • 2 Tablespoons Red Curry Paste
  • 2 Tablespoons Coconut Oil
  • 4 cups Chicken Broth
  • 3 cups Coconut Milk
  • 6-¾ ounces, weight Package Of "rice Sticks" Noodles
  • Fresh Cilantro, Thai Basil, Green Onion And Red Chili For Garnish
  • Kosher Salt To Taste

Preparation

1. Combine the garlic, ginger and curry paste in a small food processor (or mince and mash together in a small bowl). Pulse to combine. Add the coconut oil and pulse again to combine everything well.

2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.

3. Add the chicken broth and stir to de-glaze the pot. Add the coconut milk and bring the broth mixture to a boil. Season to taste with kosher salt.

4. Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth. Heat noodles in the broth according to the time listed on the package.

5. Dish soup and noodles into bowls. Garnish with fresh cilantro, Thai basil, red chilies and green onions.

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4 Reviews

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Profile photo of Kristen of Bountiful Abode

Kristen of Bountiful Abode on 4.5.2014

Very good soup! I actually added a little cayenne as another reviewer suggested, but it was a little too spicy for my taste…should have left it just as is. The shredded chicken is a nice addition, though, and also a few thinly sliced veggies like scallions, carrots, etc to go in the soup instead of just on top. Overall, this was a really tasty noodle soup that I would make over and over again with small changes depending on my mood.

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Lara on 3.18.2014

Quick, easy, full of flavor! I did equal parts coconut milk and broth and added shredded chicken too. I agree with adding a pinch of cayenne if you want a little more heat. Love the way the aroma of this dish filled the house! YUM!

Profile photo of Renee's Kitchen

Renee's Kitchen on 2.24.2014

My first batch was way too salty and needed heat, so I made it again and didn’t add salt, added about 4 cups of water along with the broth, and cayenne pepper, and this is just perfect!! Love!!!!!

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Charae Spafford on 2.12.2014

This is honestly the best soup that I have ever tasted in my life. I love Thai food and this recipe is simple to make yet packed with fabulous flavor. The only change that I made was that I added shredded chicken and onion to this soup to give it a little more filling.

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