I can't believe I haven't posted this yet! Don't let the name fool you. This
is a meal in a bowl. Use your favorite thai curry paste, to taste. Serves 4 (as a meal).
INGREDIENTS
Two 398 ml (14 ounce) cans of
full-fat coconut milk, unshaken (*if you're looking to reduce some of the fat
in this soup, you can substitute 1 can of lite coconut milk, but make sure at
least one of the two cans is full fat)
1 generous Tbsp. Thai curry paste
(red, yellow or green, I have only used red)
2 boneless, skinless chicken
breasts, cut into bite-sized pieces
3 cups chicken broth
1 carrot, cut into matchsticks
about 2 inches long
2 Tbsp. fish sauce
Zest and juice of 1 lime
1 tsp. minced fresh ginger
2 cups bean sprouts
2 cups bok choy, trimmed of white
root ends (could also use spinach or other greens)
1/2 lb. (225g) wide rice noodles
(don't substitute egg noodles or pasta unless pre-cooked sparately)
Fresh cilantro, about 1/3-1/2 cup,
roughly chopped
2 or 3 green onions, thinly sliced,
for garnish
Shredded carrot, for garnish
METHOD
Heat a large soup pot over medium
high heat. Remove the top layer of coconut cream from one can of coconut milk
and add to the pot. Once it's melted, stir in the curry paste and heat until
mixture starts to bubble. Add the chicken and cook, stirring until the chicken
is cooked, 4-5 minutes.
Add the remaining coconut milk (the
remainder of the first can and the whole second can). Add the chicken broth,
carrot, fish sauce, ginger and lime juice and zest. Stir and bring to a low
boil and then reduce heat to low and simmer, uncovered for 15-20 minutes.
Add the rice noodles, ensuring that
they are completely covered by the soup. Add the bean sprouts, bok choy. Stir
gently to combine. Turn off the heat under the pot, cover and let stand 5
minutes. The rice noodles will re-hydrate in the hot soup (but this won't work
with egg/pasta noodles, which is why they aren't recommended. If you need to
use egg noodles, you'll have to cook them separately and add them to the soup
at the end.)
Stir in some cilantro. Taste and
season with a touch more salt, if needed. Serve in large bowls and garnish with
the green onions and a bit more cilantro leaves.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
