There is no point denying it. None whatsoever. You WILL be making this recipe tonight.
I know it, you know it and even your fingers know it. As you read this they’re flexing; waiting for the signal to cruise over and click that “print recipe” button. And who could blame you, or your fingers, I mean, it’s Thai Curry Noddle Soup; how could your refuse that?
Silky coconut cream, stringy rice noodles and the flavour kick of Thai Red Curry Paste (or at least Thyme to mango”s cheat version of it) all swirled together in a bowl of warm, soul-soothing greatness.
And, on cold winter days who can refuse a warming bowl of noodle soup? Well, it doesn’t have to be winter. It’s currently summer here in Australia and even on hot, humid days like today I’m always ready for a bowl because (like, seriuosly?!?!) it’s Thai Curry Noodle Soup.
So if your waiting for the dark bleakness of winter to end, or basking in the summer sun, there is no reason why you shouldn’t be having a bowl of this ^^^^^
So, as you can see, you will be makin this tonight.
And save me some, please.
Anything with “Thai Curry” in its title is sure to be magical and this Thai Curry Noodle Soup (refferred to from now on as “This Soup”) is no exception to the rule. Pass me some more, already!
The magical powers of this curry, along with any Thai curry, all begins with the curry paste; a delicious, tongue-tinglingly spicy mixture of herbs and spices that fills your kitchen with the most enticing of smells. If only my kitchen smelled like this all the time (hello Thai Curry potpourri anyone?)
But being since I prefer to make things from scratch (as much as possible anyway) I’m not a fan of buying a jar of curry paste from my local supermarket. I’d rather make myself. Why?
Because it tastes sooooo much better. No I mean it. Make you’re own curry paste (or anything for that matter) and compare it to store bought stuff and, I assure you, you won’t go back.
Now, before you start running away becausethe thought of making your own curry paste is simply too daunting to think about don’t worry.
I have your back….
This little recipe is about to revolutionise your Thai curry-making experience. No longer will you have to buy the stuff in the jars and you will become more than confident to throw together a complete curry from scratch. Thai-themed dinner parties here we come!
This recipe is quick and easy (so much so I thought I’d put it in the actual title); it’s a simple task of throwing everything into a blender or food processor and blending until a thick paste is formed.
Even better, this recipe avoids any weird and wonderful ingredients that may be hard to find in certain supermarkets/ grocers. Just simple, everyday ingredients such as onions, garlic and bell peppers. Easy, huh?
And even though it may not be the most authentic of Thai Curry pastes, it tastes just as good.
Curry paste made and the making this curry noodle soup is a simple deal of combining ingridients in a pan and cooking together. Simples
Oh and if you are cooking this tonight, and are struggling to find potential dinner guests, I am more than willing to come over and taste test for you.
Thai Curry Noodle Soup
Prep Time: 10 mins || Cook Time: 20 mins
Rate this recipe:
- 200g dried, flat rice noodles
- One small brown onions, roughly chopped
- 3 Tablespoons Red Curry Paste (you can use yellow or green instead, if you wish)
- 400ml Coconut Cream
- 800ml Chicken stock (homemade preferred 🙂 )
- 600g Cooked Chicken, shredded
- 200g Fresh pineapple, sliced into small, thin batons
- 80g Bean sprouts
- Large Handful of Cherry tomatoes
- Fresh Cilantro or Thai Basil, lime wedges and red chillies (optional) for serving
- Cook the rice noodles according to their instruction
- IN a large pan over medium heat, cook the onions until they are soft and translucent, about 5 minutes.
- Add the Thai Red Curry paste and stir constantly for another minute or until fragrant. Add the stock, stir well until combined and bring to the boil. Add the coconut cream and cook for another minute or until cooked through
- Share the cooked rice noodles and chicken among four bowls. Ladle over the soup. Top with fresh pineapple, beansprouts, cherry tomatoes, herb leaves, lime and chills. Serve.