An easy and most flavorful ramen noodle dish, perfect for a chilly weeknight.
Thai Curry Noodle Soup
Servings: 4 servings
Ingredients
- 4 tablespoons unsalted butter
- 2 shallots chopped
- 5 cloves garlic, chopped
- 4 carrots peeled and chopped
- 2 red bell peppers diced
- 4 stalks celery chopped
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp grated lemongrass
- 2 Tbsp grated fresh ginger
- 2 quarts 8 cups chicken stock
- 2 – 4 oz jars red curry paste
- 15 oz coconut milk
- 1/4 cup fish sauce
- Juice and zest of 1 lime
- 5 oz ramen noodles
To serve:
- Fresh cilantro
- Fresh basil
- Green onions
- Bean Sprouts
- Lime wedges
- Sesame seeds
Instructions
- Heat a large stock pot over medium high heat. Melt butter. Add shallots and green onions, cooking for 2-3 minutes. Add garlic, carrots, bell peppers and celery. Season with salt, pepper, lemongrass and ginger. Mix well. Cook 7-8 minutes.
- Add broth, red curry paste, coconut milk, fish sauce, lime juice and zest. Whisk well to combine. Turn to high heat and bring to a boil. Once boiling, turn heat down to low. Add ramen noodles. Cover and let cook for 5 minutes or until noodles are ready.
- Scoop into a bowl. Garnish with toppings of choice.
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