Thai red curry soup
By Passionthy 3:51 PMThai red curry soup
Ingredients:
Marinated chicken
2 lb / 900 g boneless chicken thighs
2 lb / 900 g boneless chicken thighs
2 tbsp fish sauce
1/2 tsp sea salt
2 tsp brown sugar
1 tbsp cornstarch
2 tbsp water
2 tbsp oil
(Optional) 2 tsp finely grated lemongrass
Soup
2 tsp neutral oil
2 cloves garlic, minced
1 tbsp ginger, minced
5 tbsp Thai red curry paste (Mae Sri brand)
4 cups chicken broth
1 can (13 oz/400 mL) coconut milk
2-2 1/2 tbsp fish sauce
(Optional) 1 small shallot, finely minced
(Optional) ½–1 tsp Thai shrimp paste in oil
(Optional) 1–2 kaffir lime leaves
1 medium taro, peeled & cut into 1-inch cubes
3.5 oz (100 g) mung bean noodles, uncooked
1 small bag of baby bok choy (about 1 lb)
1 bag enoki mushrooms (200 g), trimmed
Optional garnishes: lime juice, Thai basil, cilantro, chili oil
Preparation:
Marinated chicken
1. In a small bowl, mix cornstarch, water, fish sauce, salt, brown sugar, oil, and lemongrass until smooth.
2. Add chicken, toss to coat evenly, and marinate 20–30 minutes at room temperature (or up to 4 hours in the fridge).
Soup
1. Heat 2 tbsp oil in a large pot over medium heat. Add garlic, ginger, and (optional) shallot. Sauté 30 seconds to 1 minute until fragrant.
2. Stir in Thai red curry paste and bloom 1–2 minutes until darker and aromatic.
3. Add (optional) Thai shrimp paste and stir 30–45 seconds until incorporated and fragrant.
4. Add chicken and stir-fry 3–4 minutes until lightly browned and coated in curry paste.
5. Pour in a splash of broth or coconut milk to loosen browned bits.
6. Add remaining broth, taro, and (optional) kaffir lime leaves.
7. Bring to a boil, then simmer 6–8 minutes, until the taro is starting to soften but still holds its shape.
8. Stir in remaining coconut milk, fish sauce, and 1 ½ tbsp brown sugar
9. Simmer gently for a few minutes and add mung bean noodles, bok choy & enoki mushrooms; cook 2–3 minutes.
10. Finish & serve. Adjust seasoning with lime juice, fish sauce, or brown sugar to taste.
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