Red Thai Curry Noodles

Lori has managed to get a recipe out despite having “no idea how those blog things work”.  (You also forgot to nominate someone Lori)  So I’ll nominate Jeanne Millons for you:)  Looks good and I’m in the mood for soup as it’s dipped back into the minuses this week in Canmore:(


Red Thai Curry Noodles

2 13 oz cans of coconut milk (at least one can needs to be full fat, not light)
1-2 tbsp Thai red curry paste
1 bunch of cilantro, stems and leaves chopped separately
2 boneless, skinless chicken breasts, thinly sliced
3 cups of chicken stock
6 lime leaves
1 tbsp ginger root, grated
3 tbsp fish sauce
1 8oz package of wide rice noodles
2 cups bok choy, chopped
1 cup bean sprouts
4 green onions, minced
Preheat a large saucepan over medium-high heat. From the full fat can of coconut milk, scoop the thick coconut cream from the top of the can into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, and fish sauce. Grate the ginger into the broth (easier to do if the ginger root is frozen).  Simmer for 20 minutes, until the broth has begun to thicken slightly. Remove from the heat.
Place the rice noodles, bok choy and bean sprouts into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and stir gently.
Ladle into large bowls and garnish with the green onions and the remaining cilantro.

6 thoughts on “Red Thai Curry Noodles

  1. I made this soup last night and it is delicious, even Baby Kate ate it! I was a bit skeptical at first as I find it easier to go out for these types of dishes as I never seem to replicate the flavour at home but this one has great flavour and I like knowing what is in it. I made a few substitutions, tofu for chicken and the zest of 2 limes for the lime leaves and then served it with sirachi. I will definitely be making this one again.


  2. I made this soup on Sunday and we really liked it. I had some old lime leaves but I was worried they wouldn’t be very flavourful so I added some lime zest as well. I would be a little more heavy-handed on the spice next time (probably depends on how good of quality the red curry paste is).

    Jennifer, look for kaffir lime leaves, usually dried in the spice section. I’ve found them fresh once but I think it’s pretty rare out here anyway.


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