Serves: 6 to 8 Prep Time: 30 minutes Cook Time: 15 to 20 minutes
I’ve never done this before but I made this dish on a Friday night and then three days later I made it AGAIN! That’s how much we liked it. Except, I can’t leave well enough alone and had to put my Vietnamese spin on it. I first found the recipe on Pinterest for 15 Minute Coconut Curry Noodle Soup and since I already had most of the ingredients I thought I’d try it. I love to take simple recipes that are easy to make and then add more depth and flavor to them by adding more spices and ingredients such as veggies.
This photo below was my 10 year old daughter’s bowl and yes, she actually ate it!
The photos that have more of a red sauce are from the original recipe and the photos that have less red in them are the ones from when I added my additional spices to it. I’ve also added in links to products that I use if you would like to see brand suggestions. Most of my links are to websites where you can purchase the items if you do not have an Asian grocery store near you, like Amazon for instance since they seem to carry most items.
(I forgot to include the coconut milk cans in this photo.)
Here’s the original recipe with my changes and additions below in blue.
- 2 tablespoons of coconut oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon of fresh lemongrass, grated OR 1 tablespoon of lemongrass paste OR 1 tablespoon of lemongrass powder (fresh is always best)
Here’s a photo of the kind I have in my pantry that I picked up at our Asian grocery store.
- 3 tablespoons Thai red curry paste
- 3 tablespoons fish sauce
- 1-2 tablespoons of madras curry powder (This is what gives it the Vietnamese/Indian curry flavor. You could use curry powder for convenience but it just won’t have all of the same spices in it.)
- 1-2 tablespoons of light brown sugar (to counteract the savory spices, add to-taste)
- 1 Bay leaf
- Salt and pepper to-taste
- 8 oz. boneless chicken breast or thighs, thinly sliced on the diagonal
- 4 cups chicken broth (=32 oz. box of chicken broth)
- 1 cup water
- 2 cans of coconut milk OR 1 can of coconut milk + 1 can of light cow’s milk for less fat
- 16 oz. dried rice vermicelli noodles OR flat rice noodles
Vegetables (and other optional ingredients) – sautéed in a separate pan before adding to the broth
- 1 tablespoon of coconut oil
- 1 carrot, shaved with a peeler so they are thinly sliced
- 1 red and 1 orange bell pepper, thinly sliced
- 1 cup of shiitake mushrooms, sliced
- 1 medium yellow onion, thick slices
- 8 oz. of shrimp, de-shelled, deveined with tail on
- 1 lime, juiced
- Sliced red onion, cilantro, green scallions to garnish
- Thai basil
- Cilantro, chopped
- Sriracha sauce
- Red chili peppers, chopped
- Chop all of the ingredients and set them aside.
(I had chopped all my vegetables for the week earlier in the day and this is a photo of them.)
- Thinly slice the chicken breasts on a diagonal and set aside.
- In a large pot over high heat, prepare the noodles per the package instructions. If you don’t have or can’t find flat rice noodles you can use 4 Ramen noodles packages, leaving out the spice packets.
- While the noodles are being prepared, in a large frying pan over medium heat, add the oil, onions, bell peppers, mushrooms and add salt and pepper. Sauté until browned. Set aside.
- In another large soup pot over medium heat, add the coconut oil, garlic, ginger, lemongrass and Thai red curry paste and sauté for about 5 minutes.
- Then add the chicken and cook for a few minutes until the chicken is cooked.
- Add the chicken broth, water, fish sauce and coconut milk. Bring to a boil and add the vegetables and the rest of the spices (madras curry powder, brown sugar and bay leaf). Taste and add salt and pepper as needed.
- Then pour the boiling soup over noodles prepared and set into a bowl.
- Garnish with your favorite toppings. I have diced scallions, red onions and basil below. You can use cilantro as well.