From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices.
Ingredients
- 2 tablespoons vegetable oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- ¼ cup red curry paste
- 1 tablespoon curry powder
- 4 cups coconut milk
- 2 cups water
- 2 cups chopped cooked chicken, or more to taste
- 1 teaspoon sea salt
- 2 tablespoons fish sauce
- 2 tablespoons white sugar
- 1 tablespoon lime juice
- 12 whole dried Thai chile peppers
- 6 small shallots, cut into quarters
- ½ head bok choy, chopped
- 1 (8 ounce) package rice noodles
- 1 cup pickled mustard cabbage, thinly sliced (Optional)
- ½ cup coarsely chopped fresh cilantro
- 1 lime, cut into wedges
- ½ cup vegetable oil
Directions
Step 1
Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
Step 2
Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
Step 3
Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
Step 4
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
Step 5
Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.
Cook’s Notes:
This is a very forgiving recipe. Add as much or as little of the spices and chiles as suits your tastes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 726 | |
% Daily Value * | |
Total Fat49g | 62% |
Saturated Fat36g | 179% |
Cholesterol35mg | 12% |
Sodium1074mg | 47% |
Total Carbohydrate58g | 21% |
Dietary Fiber5g | 16% |
Total Sugars8g | |
Protein21g | |
Vitamin C31mg | 155% |
Calcium126mg | 10% |
Iron8mg | 46% |
Potassium1047mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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