Hands up. Who doesn’t love brothy Asian soups? Who doesn’t love Thai red curry? If your hand is still down Thai curry noodle soup is for you.
It’s not complicated at all. Weeknight simple in fact. Some chicken stock. Coconut milk, A bit of Thai red curry paste and a pot.
Chicken if you want it. Noodles of course. Kaffir lime leaves if you can find them. They really do lend a little something special. Not a deal breaker though.
After that it’s all about the garnishes. Mint. Cilantro. Green chilies. Whatever you like. This isn’t baking. There’s no penalty if you deviate from the recipe. It’s a guideline.
Go with what you like. Hotter? More chili paste. No lime leaves? Roll with it. You’ll live. Take this where you want. Where you feel like going. Thai curry noodle soup. Make it your own.
thai curry noodle soup
Ingredients
Curry noodle soup
- 3 cups chicken stock
- 6-7 kaffir lime leaves
- 3-4 Tbsp fish sauce
- 4 boneless skinless chicken breasts or thighs
- 2-3 Tbsp red thai curry paste
- splash of oil
- 2 14 oz cans coconut milk
- 8-10 oz rice noodles
Garnishes
- cilantro
- mint
- lime
- fresh green chilies
- bean sprouts
- green onions
Instructions
- Pour boiling water over the noodles. Let stand until soft. Rinse under cold water.
- Heat the chicken stock, fish sauce and kaffir lime leaves in a medium sauce pan.
- Poach the chicken until just done - 160 for breasts, 170 for thighs. Use your instant read thermometer.
- Slice the chicken into bite size pieces.
- Reserve the cooking liquid.
- Heat a splash of vegetable oil in a saucepan large enough to hold the reserved cooking liquid and coconut milk. Add the curry paste and fry briefly.
- Add the coconut milk and cooking liquid and bring to a boil.
- Taste for salt and add more fish sauce if required.
- Warm the chicken in the simmering coconut milk broth.
Assemble
- Rinse the rice noodles in hot water if they have cooled. Mound the noodles in the middle of the bowl. Top with chicken and ladle broth overtop. Garnish as you like.
Nutrition
Japanese grilled chicken yakitori skewers are crazy tasty addition to your grilling arsenal. Little bits of onion and chicken grilled over high heat and finished with a little drizzle of teriyaki or yakitori sauce.
Who doesn’t like meat on a stick? Indian Chicken tikka. Indonesian satay. Spanish pinchos morunos. Even a hot dog on a stick over an open fire can be a treat. Yakitori is just another great example of meat meets stick meets fire.
Yakitori are best cooked over high heat
Cook yakitori over high heat. Like one Mississippi or less heat. Screaming hot. That’s where the magic happens. You need to move fast when you do this but the results are worth it.
The Japanese have been doing this for ages. They have made an art of it. There are restaurants in Japan that serve nothing else. Maybe beer to wash it down but that’s it. They are masters. It’s worth checking out youtube to watch them in action.
Set up your grill for success
I like lump charcoal for this (as always) but real the key is getting a set up that lets you cook the chicken without incinerating the skewers.
One trick I saw is to set a couple bricks wrapped in foil directly on the grate. Set them up so the chicken is exposed to the fire but the bare skewers are not. Tin foil strips right on the grill is another way to help with this.
You can go different ways with the seasoning. Teriyaki works well. Simple salt and maybe a sprinkle of shichime togarachi. This is about chicken and fire. You don’t want to overpower.
