thai red curry noodle soup

I absolutely LOVE Thai curry.  It makes my little heart palpitate with nostalgia of my trip to Thailand a couple years ago, and is a weekly staple in my house.  I usually serve curry alongside rice, so this recipe was a nice little change.

Having come down with a cold, I was searching for some spicy, slurpy comfort.  I ran (scrolled?) over to Insta and had a peep.  And lucky me, Anett Velsberg did it again! Her beautiful blog and Insta feed are drool-worthy and inspirational.

The recipe is Anett’s! However, I tweaked it a bit to accommodate the ingredients I had on-hand (coconut milk instead of cream, crimini instead of shiitake, larger rice noodles, didn’t need the extra soy sauce,  topped with habanero).

A simple, fragrant, satisfying one-pot recipe that you need to try!

Ingredients

2 large garlic cloves, minced
thumb-size piece of ginger, minced
oil for frying
750 ml vegetable stock
400 coconut cream
4 tbsp Thai Red Curry Paste
lime juice from 1/2 lime
soy sauce, to taste
salt, to taste
pepper, to taste
4 shiitakes, thinly sliced
handful on broccolini, roughly chopped
1 packet of rice noodles, cooked in boiling water until tender
handful of coriander
sesame seeds

Method
Heat oil in a medium-sized pot. Add the garlic and ginger and fry until fragrant. Add the stock and coconut cream, mix through and bring to the boil. Add the curry paste and reduce to a simmer for 15 minutes. When ready, season with soy sauce, lime juice, salt and pepper.

While the broth is simmering, heat oil in a pan and add the shiitakes. Fry until golden, then add a tablespoon of water. Season with soy sauce and lime juice. Remove from pan and add the broccolini, sauté until tender but a bit crunchy. You can add a bit of water to speed up the process. Season with salt and pepper.

To serve, place rice noodles in a bowl. Add the shiitakes and broccolini, them top with the broth. Garnish with fresh coriander and sesame seeds. Enjoy!