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