Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Thai red curry noodle soup
Course:
Breakfast, Lunch, Main Course, Soup
Cuisine:
Asian Inspired, Thai
Keyword:
coconut curry, noodles, red curry, seafood, soup
Servings:
4
people
Author:
Steve Paris
Like many street food dishes in Thailand, the variations of Thai curry noodle soup are endless. This version, using a red curry paste and a coconut broth, was warm and satisfying. You will finish a bowl of this noodle soup feeling content.
Print Recipe
Cook Mode
Prevent your screen from going dark
Ingredients
1
Tbsp
vegetable oil
10
g
butter
1
onion
5
cloves
garlic
1
piece
ginger
thumb sized
2
red peppers
3
Tbsp
Thai red curry paste
1
Tbsp
fish sauce
400
ml
coconut cream
1 can
4
cups
salmon head stock
200
g
fresh shitake mushrooms
150
g
baby mushrooms
I used brown beech mushrooms
200
g
salmon fillet
500
g
assorted surimi
(crab balls, crab sticks etc)
200
g
egg noodles
fresh or dried
Garnish
4
spring onions
1
large mild chilli
1/4
cup
roasted nuts
cashews or peanuts work well
Lime wedges to serve
Instructions
Wash, halve, and trim the red peppers. Smear with olive oil and roast for 45 minutes at 180 degC.
Finely dice the onion and garlic.
Finely grate the ginger.
Clean and remove skin from the salmon fillet. Cut into roughly 15x15mm pieces. Return to refrigerator.
Wash the spring onions, trim, and finely dice. Set aside.
Wash the large chili, halve vertically, remove seeds, and finely chop. Set aside.
Wash the shiitake mushrooms, drain, and remove stalks.
Wash the baby mushrooms, remove lower stalks.
Pick the best small basil leaves for a garnish. Chop the rest and add to the diced salmon.
Soak the dried egg noodles in water for 30 minutes. Drain and set aside.
Add a oil to a high sided fry pan and bring to medium heat.
Saute the mushrooms until starting to brown. Set aside.
Saute the surimi until browning.
Saute the onion until transparent.
Add the garlic and finely grated ginger.
Once the ginger fragrance becomes strong (3-4 minutes) add the red curry paste.
Saute until the curry paste exudes a strong fragrance (3-4 minutes).
If the pan you are using is not large enough for all the remaining ingredients, then transfer the ingredients to a large saucepan.
Add the coconut cream,
salmon head stock
, and fish sauce to the onion and red curry.
Add the sauteed mushrooms and diced roasted red peppers. Bring to a simmer.
Add the surimi. Return to a simmer.
Add the diced salmon and chopped basil leaves. Return to a simmer.
To Serve
Plunge 1/4 of the egg noodles into boiling water for one minute. Drain .
Place egg noodles in a bowl.
Add soup.
Top with a sprinkle of spring onions, diced chili, and chopped nuts.
Tried this recipe?
Mention
@delectabilia
or tag
#delectabilia
!