Thai Green Curry Noodle Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1–2
extra fat
shallot, finely diced
-
¼–½
cup
store-bought green curry paste
-
4
cups
chicken or veggie broth
-
8
ounces
protein (chicken breast or tofu)
-
8
ounces
broccolini, cut in half lengthwise
-
13.5
ounces
coconut milk
-
2–4
teaspoons
fish sauce or vegan fish sauce
-
½
lime
juice from half a lime
-
¼–½
cup
basil leaves, packed
-
6–8
ounces
dry rice noodles
Optional additions
-
1
tablespoon
chopped lemongrass
-
3-4
slices
galangal
-
4-6
leaves
kefir lime leaves
-
1
teaspoon
brown sugar or honey
Garnishes
-
to taste
bean sprouts
-
to taste
lime wedges
-
to taste
scallions
-
to taste
fresh basil
Instructions
- Make the green curry paste if using homemade ingredients.
- Heat oil in a pot and sauté the shallot until golden, then add curry paste and sauté for 1-2 minutes.
- Add broth and optional ingredients, bringing to a simmer.
- Add broccolini and protein, simmer until cooked through.
- Stir in coconut milk, fish sauce, and lime juice.
- Blend a portion of the broth with basil for a vibrant color, then mix back into the soup.
- Taste and adjust flavors as needed.
- Serve over cooked rice noodles and garnish with bean sprouts, lime, scallions, and basil.
Nutrition Facts (estimated)
Servings
3-4
Calories
339
Total fat
18.5g
Total carbohydrates
34.8g
Total protein
9.3g
Sodium
697.4mg
Cholesterol
7.2mg
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