Episode 11 - Spicy Coconut Curry Noodle Soup

By: Kristy on Monday, July 12, 2010

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Still sick. Still whining about it. Resorting to Asian inspired spicy soup.  This is definitely not authentic in any way and I'm not going to pretend it is.  It is authentically tasty though...so that's something! 

1 tbsp canola oil
5 cloves garlic, minced
1 onion, finely diced
1 small red pepper, diced
1 thai chili pepper, finely diced
1 tsp Thai red curry paste
1/4 tsp ground cloves
1/2 tsp cardamom
1 tsp red pepper flakes
2 star anise
4 cups low sodium chicken broth
1 can good quality coconut milk ( DO NOT accidentally use coconut cream...it'll be gross)
2 tbsp sriracha chili sauce
1 tsp fish sauce
1/2 tsp soy sauce
1 cup bean sprouts
1 cup frozen shrimp or other seafood (if you're rich get the fresh stuff.  I bet its better)
1 pkg thin rice noodles
1 green onion, diced
8-10 basil leaves, finely chopped
1 lime

Heat the oil in a large pot then cook the garlic and onions until translucent.  Add the peppers and cook for another 2 minutes.  Add the curry paste and all of the spices and cook just until you can smell them.  Add the chicken broth before they burn and lightly scrape the bottom on the pot to get all the tasty bits up.  Add the coconut milk and mix until evenly blended.  Season with the chili sauce, fish sauce, and soy sauce.  Bring to a boil then reduce the heat and let it simmer for 15-20 minutes.  Add the sprouts and seafood for the last 5 minutes.

In a separate pot cook the noodles according to the package directions.  Divide into bowls, cover with a good amount of the broth.  Top with the basil and green onions.  Last but not least, zest the lime then squeeze half the juice into each bowl.  Aaaaannnnddd serve!