What's with the shredded lettuce?

Shredded lettuce is commonly added to Asian soups and stir fries as a textural element. As it wilts it absorbs the flavors of the dish while still retaining a soft crunch. I add shredded lettuce to my laksa , cold ramen and even to my fried rice from time to time.

Why did the noodles get soggy?

If they're soggy, they're probably overcooked. Rice noodles rarely require boiling in a pot of water to soften. Usually soaking in a bowl of water on the countertop will do the trick. I always follow the package instructions - as recommended times can vary from brand to brand. And I make sure to time the draining of the rice noodles with the completion of the broth so the noodles don't have a long wait before being served.

Can I make this vegan?

Yes - but with a couple of changes. First, ditch the fish sauce for vegan fish sauce . Second, use vegetable broth instead of the chicken broth. Finally, some vegans will want to use raw cane sugar instead of granulated sugar.

Red Coconut Curry Soup

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5 from 4 reviews

My hot, smoky, sour and sweet red coconut curry soup is Southeast Asia in a bowl. Authentic flavors in just over a half-hour.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stove Top
Cuisine: Thai

Ingredients

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1 tablespoon peanut or vegetable oil
2 cloves garlic, minced
1 thumb size ginger, peeled and minced
3 tablespoons coriander stems (cilantro), finely chopped
1 medium onion, finely chopped
3 tablespoons red curry paste
1/2 teaspoon ground cumin
1 teaspoon granulated sugar
3 tablespoons reduced fat peanut butter
2 tablespoons fish sauce
3 1/2 cups chicken stock
1/2 cup lite coconut milk
100 grams dry rice noodles
2 cups shredded iceberg lettuce
lemon wedges for serving
handful fresh coriander leaves

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Instructions

Stir fry the aromatics. In a medium size pot over high heat, add oil, garlic, ginger, coriander stems and onion, and fry for 4-5 minutes, until onions are translucent.
Make the broth. Add curry paste, cumin, sugar and peanut butter and stir well until well blended. Then add fish sauce, chicken stock and coconut milk and bring to a boil. Lower to a simmer and cook uncovered for 20 minutes – or until the soup has reduced by about a third (you can cook it for an additional 10 minutes if you like a stronger broth).
Soak the rice noodles in hot water for 10 minutes, or according to directions on the package. Drain and set aside.
Assemble and serve. Divide the broth among two bowls and add a slice of lemon. Add rice noodles and shredded lettuce. Top with fresh coriander leaves and serve.

Notes

The broth can be stored covered in the refrigerator for up to 3 days. Store leftover broth separate from any leftover rice noodles.

Nutrition

Serving Size: 4 servings
Calories: 340
Sugar: 7.8g
Sodium: 1454.8g
Fat: 14.3g
Saturated Fat: 3.4g
Unsaturated Fat: 2.7g
Trans Fat: 0g
Carbohydrates: 38.1g
Fiber: 2g
Protein: 11g
Cholesterol: 6.3g

Find it online: https://pickledplum.com/red-coconut-curry-soup/