Thai Red Curry Noodles Soup

If you follow my Instagram, you know by now that I don’t cook Asian food. I love eating them, don’t get me wrong. But not so much cooking them. The reason being is because so many things to buy or have in your kitchen. The ingredients list goes on and on and on.

But sometimes, you gotta do what you gotta do. With this pandemic, my favorite Thai restaurant is currently still closed. So when I crave their curry soup, I gotta recreate one myself. So into the Asian market I went.

This dish never stopped to challenge me though, I was in the hunt to get some mung bean sprout, and I went to three groceries stores, could not find any, so I took that off of my list. As long as the shrimps and chickens are still in the bowl, I am ready to roll.

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Ingredients:

3 tbsp olive oil

1 boneless, skinless chicken breast 

1 pound shrimp -peeled and deveined (reserve the heads and shells)

6 cups low sodium chicken broth

3 garlic cloves -minced

1 tbsp fresh grated ginger

3 stalk green onion -thinly sliced

3 tbsp red curry paste

1 13.5-ounce can coconut milk

2 tsp brown sugar

1 tbsp fish sauce

8 ounce package rice vermicelli

1/2 cup fresh cilantro -chopped

Lime wedges

Salt 

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Instructions:

• In a large pan over medium heat, add 2 tbsp olive oil then saute the shrimp heads and shells until they turn bright red, keep stirring often for about 10 minutes.

• Press the heads and shells using your spatula against the pot before removing them.

• Add the chicken stock and chicken breast to the pot, bring them to a boil and reduce to simmer.

• Let it simmer for 30 minutes. Remove the chicken and shred then set aside.

• In a separate pot over medium heat, add 1 tbsp olive oil, then saute garlic, ginger and green onion for about 1 minute, then add red curry paste, cook for another minute or two, stirring often.

• Add the coconut milk and stir. Then stir in the shrimp stock, along with fish sauce, sugar and some salt. Reduce the heat to low and simmer for 15 minutes.

• Add the shrimp and simmer until just cooked. Season the broth with extra salt if desired.

• Soak the rice vermicelli in a large bowl of hot boiling water until they are soft, about 10 minutes, then strain.

• Ladle the broth over the noodles. And serve with lime wedges, chopped cilantro and shred chicken.