I had a jar of Thai red curry paste I needed to use up. This often directs my cooking. It sent me searching for curry noodle soup recipes on the internet. I found several and I came up with this adaptation. Mine does not look red because my red curry paste is brown because I add coriander stems! :( Not the beautiful colour but definitely a gorgeous taste!
Despite the soup’s lack of colour, it delivers a punch, which you can adjust accordingly depending on your preferences.
This soup is subtly rich, sweet and has depth. For a lighter meal, I sometimes enjoy it without the noodles as a broth with or without added prawns and/or vegetables.
Thai Curry Noodle Soup
Ingredients
4 cloves garlic, peeled
3 tbs homemade Thai red curry paste (see blog dated 24 March 2022)
1 red capsicum, stem and seeds removed, sliced and chopped
1 tbs ginger, peeled and grated
1 brown or red onion, peeled and chopped
300 grams of fresh mushrooms, roughly chopped
4 cups homemade soup stock (no salt or fats added)
2 cups pure coconut water
1 can organic coconut milk
4 tbs No fish sauce (or 1 tbs Redboat/Son fish sauce)
1 tbs kelp powder
3 tsp pure porcini powder
2 tsp organic coconut sugar
green onions, thinly sliced (for topping)
fresh cilantro and/or basil (for topping)
1 tsp fresh lime juice (per serve for topping)
50-60 grams organic potato mung bean thread noodles, per serve (or vermicelli noodles of your choice)
Method
Prepare the ingredients. Peel and chop and onion. Peel and grate the ginger. Chop the red peppers and mushrooms. Slice the green onions, cilantro and basil.
Heat up a dutch oven and sauté the chopped onion with a pinch of salt for several minutes. Add in the red pepper, ginger, garlic and red curry paste. Cook until the onion becomes translucent.
Add the soup stock, coconut water and a can of coconut milk. Bring to a boil. Add the No fish sauce, porcini powder and the mushrooms. Reduce the heat and simmer for about 20 minutes.
In a noodle bowl, place noodles and soak.
Taste the soup and adjust if necessary.
Strain the noodles. Pour the soup over the noodles and top with cilantro and/or basil. Top with lime juice.
Store remaining soup in a glass container in the refrigerator.