Easily the best way to warm up – Curry Coconut Noodle Soup
Last week before jetting off to NYC, we went out to my favorite Thai restaurant Jitalda. For those of you who don’t live in LA, it’s the best Thai in the city and it’s WAY out there in East Hollywood. AKA it’s a trek to make it out there, but it’s worth every minute of fighting traffic.
We always go to town when we get there and order a handful of things to split. This past time we had a coconut curry soup that was spicy AF. I must have downed 4 glasses of water but it was worth it. I’ve taken some liberty with what I think the recipe might have been and put my own Gaby spin on it. AKA it’s not going to burn your face off and I added noodles because it’s always the right thing to do. It’s an incredible broth that doesn’t take too long to whip up, and then you just load it up with all sorts of herbs to give it that bright finish. And if you want to add some extra protein, you could easily add some shredded rotisserie chicken or poached shrimp to this and call it a day.
Curry Coconut Noodle Soup
- 1 tablespoons coconut oil
- 1 yellow onion thinly sliced
- 6 garlic cloves chopped
- 3 tablespoons fresh ginger minced
- 2 tablespoons red curry paste
- 1 tablespoons curry powder
- 5 cups vegetable broth
- 3 cups coconut milk
- 6.75 ounces of rice noodles
- Fresh cilantro
- Fresno chili’s thinly sliced
- Green onions
- Heat the coconut oil in a large skillet over medium high heat. Add the onion and saute for 5 minutes until translucent. Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for another minute until fragrant.
- Add the vegetable broth and deglaze the skillet. Add the coconut milk and bring the broth to a boil. Turn off from the heat, and add the noodles into the boiling broth and let the noodles cook. Once the noodles are cooked, season with salt and lime juice and serve as needed.
- Garnish with fresh cilantro, basil, red chili’s and green onions.