So Aaron and I have a place in our hearts for Thai food. We'd never even really tried it until we moved to WPAFB in Dayton, Ohio. If you ever have the chance...go to Thai 9 in downtown Dayton. Just don't go anywhere else in downtown Dayton.
Anywho...I'd been looking for a red curry soup/noodley concoction that had just the right blend of spice, heat, and yummy coconut flavor.
And this is what I came up with. It's pretty easy even though some of the ingredients look random. Enjoy!
- 1 - 1.5 lbs chicken (not pictured - makes it vegetarian if you also use vegetable broth)
- 1 pack of your favorite Asian style noodles (omit if you want it soup style)
- 2 tsp olive oil
- 1.5 cups sliced mushrooms
- .5 cup diced red bell pepper
- 1 inch of ginger, peeled and minced (use 1 tsp ground ginger for substitution)
- 4 cloves diced or 1 tbsp chopped garlic
- 1 tsp of lemongrass powder (you can use fresh lemongrass - 1/2 stalk - just remember to remove it before serving)
- 2 tsp Thai red curry paste (also known as sambal oelek)
- 3 cups chicken broth (or vegetable)
- 2 cans of coconut milk (I use one full can and just the cream from the second)
- 1 tbsp sugar
- 1 tbsp soy sauce
- Before starting (I didn't take a picture of this), cook your chicken in a large saute pan. I usually cut it into strips that are about 3 inches long and about half an inch wide. Drain the water and move the chicken to a bowl.
- Next, in the same pan, set the heat to medium and add your oil. Once it has heated up, you can throw in the mushrooms, red pepper, ginger, garlic, and lemongrass.
- Let this saute for abut 3-4 minutes until the mushrooms have reduced. Remember to stir it.
- Now add your red curry paste. Mix it in well (it will break down a bit once heated). Let this cook for about a minute or two.
- Next add in the chicken broth, coconut milk, sugar, and soy sauce.
- Add the chicken as well. Bring this to a boil.
- Reduce heat to medium-low and simmer for 10-15 minutes uncovered. Remember to stir occasionally.
- Add in your noodles and let them simmer for 5-10 minutes (cooking time depends on the type of noodle).
**Makes about 3-5 portions depending on how much you eat and whether you have it as a soup or with noodles.