Thai Red Curry Noodle Soup

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (adjust based on heat preference)

• 1 can (14 oz) coconut milk
• 4 cups chicken or vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon fish sauce (optional, for authentic flavor)

• 1 teaspoon brown sugar (or honey)
• 1 tablespoon lime juice (fresh)
• 6 oz rice noodles (or your preferred noodles)
• 1-2 cups cooked chicken, shrimp, or tofu (optional)

• 1 cup spinach or kale (optional)
• 1/2 cup sliced mushrooms (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Sriracha sauce (optional, for extra heat)

Instructions:

1. Sauté the Aromatics:

• In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes, until softened and translucent.

• Add the garlic and ginger, and cook for an additional 1-2 minutes, stirring frequently, until fragrant.

2. Cook the Curry Base:

• Stir in the red curry paste and cook for 1-2 minutes, allowing the paste to become fragrant and slightly darker in color.

• Add the coconut milk, chicken or vegetable broth, soy sauce, fish sauce (if using), brown sugar, and lime juice. Stir everything together and bring the soup to a simmer over medium heat.

• Let it simmer for 10-15 minutes, allowing the flavors to meld and the broth to thicken slightly.

3. Prepare the Noodles and Protein:

• While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.

• If using, prepare your protein (chicken, shrimp, or tofu). For chicken, shredded rotisserie chicken works well, or you can use sautéed shrimp or cubed tofu for a vegetarian version.

4. Add the Veggies:

• If you’re using spinach or kale, add it to the pot and cook for an additional 2-3 minutes until wilted. If adding mushrooms, throw them in with the spinach, and cook until tender.

5. Assemble the Soup:

• Add the cooked noodles to the pot with the broth and stir to combine. Taste the soup and adjust the seasoning with more lime juice, soy sauce, or fish sauce if needed.

6. Serve:

• Ladle the soup into bowls, ensuring each bowl has a generous amount of broth, noodles, and vegetables. Top with your cooked protein (chicken, shrimp, or tofu).

• Garnish with fresh cilantro and a squeeze of lime juice. You can also drizzle a bit of sriracha sauce on top for extra heat, if desired.

Tips:

• Spice Level: Adjust the amount of red curry paste depending on how spicy you want the soup to be. You can also add fresh chilies or sriracha sauce for an extra kick.

• Protein Options: You can use any protein you like—chicken, shrimp, tofu, or even tempeh for a plant-based version.

• Veggies: Customize the soup with any vegetables you like—carrots, bell peppers, and zucchini are all great additions.

To store your homemade pizza sticks and keep them fresh for later consumption, here are some tips:

1. Cooling: First, let the pizza sticks cool completely at room temperature. This helps prevent condensation in the packaging.

1. Wrapping: Wrap them individually in plastic wrap or aluminum foil. This helps maintain their texture.

1. Airtight Container: Place the wrapped pizza sticks in an airtight container or a freezer bag. Make sure to remove as much air as possible to avoid freezer burn.

1. Refrigeration or Freezing:

• If you plan to eat them within 3-4 days, you can store them in the refrigerator.
• For longer storage, put them in the freezer. They can last up to 2-3 months.

1. Reheating: To reheat, you can place them in the oven at 350°F (180°C) for about 10-15 minutes, or until they are heated through and crispy.

Enjoy:

This Thai Red Curry Noodle Soup is bursting with vibrant flavors and a creamy texture from the coconut milk. It’s the perfect meal for cozy nights, a dinner party, or when you want something flavorful and satisfying. Enjoy!