Found this recipe on Pinterest and adapted to our taste. There are a lot of ingredients, but it’s super easy and comes together really fast. We think this is two recipes in one — next time we will try it with fresh lemongrass and omit the coconut milk to make a clear broth version. The coconut milk was delicious and rich.
INGREDIENTS:
2 large cloves of garlic, chopped
1 medium onion, chopped
1 red bell pepper, chopped
2 tablespoons ginger paste or fresh ginger
1 tablespoon lemongrass paste*
2 tablespoons red curry paste
1 tablespoon cilantro paste
1 tablespoon red chili paste (can also used 2 red chilies, chopped)
2 tablespoons coconut oil
1 lime, zested and juiced
1 tablespoon fish sauce
4 cups chicken stock
1 can (13.5 fl oz) coconut milk (I’ve used the light and it is still decadent in this soup)
2 cups shredded, cooked chicken
For garnish:
1 bunch of cilantro, leaves chopped
4-5 scallions, thinly sliced, both white and green parts
1 green chili, sliced, seeds removed
1 red chili, sliced, seeds removed
lime wedges
fresh been sprouts
*if you have fresh lemongrass available, add several pounded 2 inch pieces this to the chicken stock rather than including in the paste
INSTRUCTIONS:
- Combine garlic through coconut oil in a food processor. Blend to form a paste.
- Add paste to a stock pot and sauce two – three minutes until fragrant.
- Add chicken stock and coconut milk and bring to a boil.
- Reduce heat and simmer about 10 minutes, adding the chicken toward the end.
- Cook rice noodles to package directions while the soup is simmering.*
- Add the fish sauce and lime zest and juice – simmer for another minute.
- Add the drained, cooked rice noodles to the soup, stir through.
- Garnish with chopped cilantro, scallions, sliced green and red chilis and fresh basil.
*Don’t try to cut corners and add the uncooked rice noodles to the soup! They’ll gum up the works.
