by Ben Smith, The Online Grill
Eastern Asian food and I get on very, very well. From fresh sushi to spicy Sichuan platters, I’m hooked on what the continent has to offer. I even put together a guide to kimchi on my blog just to help calm my cravings for the spicy, tangy dish.
Not only is a lot of Asian food crazy delicious, but a lot of it can be made in just twenty to thirty minutes. It’s a cuisine group that perfectly matches my love of spicy food with the lazy slob within me.
And that’s where this recipe fits in. This coconut curry soup dish certainly ticks the boxes of all spicy food fanatics out there, without taking hours to prepare and cook. In fact, it’s so straightforward and quick that I’ve never known it to take more than 15 minutes.
This recipe has long been a go-to for me over the past few months when I’ve been craving soup-based noodles (all the time) but just don’t have the energy to throw anything extravagant together (also all the time).
I should just say that you’ll see coriander in the recipe below but might see that my pictures are notable by their absence of the green leaf. I’ll come clean: I don’t like coriander. However, I have been told that it tastes great with it, so feel free to go nuts with it!
I hope you all enjoy it as much as I do, and be sure to let me know if you have any other takes on it. I love hearing new ideas, even for the simplest of recipes.
Let’s get into it! You’ll need:
- 2 large boneless chicken breasts, cut into thin slices
- 3 tablespoons Thai red curry paste
- 3 garlic cloves, chopped finely
- 1 cube chicken stock
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 2/3 cup coconut milk
- 6 oz. dried rice noodles
- 1 lime
- 2 tablespoons oil
- Red onion, thinly sliced for garnish
- Red chilies and coriander to garnish
Let’s make this thing!
Start with making the chicken broth, by adding one cube of chicken stock to four cups of boiling water. Allow it to dissolve while continuing with the rest of the recipe.
Heat up a large pot over medium heat and add a splash of oil. Once hot, add the garlic, ginger, and red Thai curry paste. Heat for a couple of minutes until mixed and fragrant.
Next, add the sliced chicken and mix in. Cook for just a couple of minutes, until it has turned white.
Now, add all four cups-worth of the chicken stock to the mix. Then add one cup of hot water, fish sauce, and coconut milk and stir in. Taste for salt and adjust accordingly.
Bring the mix to the boil and add the dried noodles, stirring continuously.
After 3-4 minutes, remove from heat and pour into 3-4 servings.
Add garnish and a squeeze of lime. Serve, and enjoy! If you make this recipe, leave us a comment below and let us know how you like it!
Special thanks to Ben from The Online Grill for sharing this wonderful Coconut Curry Noodle Soup!
About the author:
Ben is a former semi-pro cyclist and a big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.