This recipe is the bomb! It is adaptable, scalable, takes less than half an hour to make, and is just plain delicious.
You can substitute your choice of protein; my favorites are chicken or tofu. This is a favorite for home, camp, and on trail. Watch out for the curry paste, it gets too hot, really fast (trust me, this became Fire Hot Spicy Thai Red Curry Noodle Soup, the type that makes you sweat!)
The first time I made this recipe I was in camp. I threw in some red pepper flakes instead of the fresh chilies. So good.
This recipe is also adaptable for backpacking. Use coconut milk powder and stock cubes that just need water to make up the liquid measures. Other substitutions such as Ghee or olive oil in place of coconut oil (or go without), dried or dehydrated herb and spices in place of fresh, and pouch chicken for the protein. It tastes great either way.
The beauty of this as a base recipe is that you can make substitutions depending on what you have on hand. Make this recipe your own.
- 8 ounces rice stick noodles
- 3 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 2 tablespoons red curry paste
- 2 tablespoons coconut oil
- 4 cups veggie or chicken broth
- 2 cans unsweetened coconut milk
- Chopped fresh cilantro or basil for garnish (or green onion)
- Sliced red Fresno chilis, jalapeño and green onion for garnish
- Mung bean sprouts or matchstick carrots for garnish (or spinach)
- Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.
- Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.
- In a large pot hear the curry paste mash over medium heat for 1-2 minutes.
- Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.
- Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.
- Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chilies and green onions if desired.
The original recipe was sourced from Marla Meridith.