Feeds: 4-6
Ingredients:
1 tbsp coconut oil
1 small onion, sliced
1 tbsp garlic cloves, chopped
2 Thai chilis
1 inch fresh ginger stem, peeled and cut into large slices
2 lemongrass stalks, pound with knife and cut into 2-inch long pieces
1.5 tbsp Thai red curry paste
4 C chicken broth, low or no-salt
4 C coconut milk*
1 C shrimp
1 C chicken, cut into small chunks (optional)
3 C mushrooms, sliced
2-3 bundles green bean vermicelli**
1 tbsp brown or palm sugar
2 tbsp fish sauce
2-3 tbsp fresh lemon juice
1 green onions, chopped
.25 C cilantro, chopped
* Make sure that the coconut milk has a high fat content for ultimate creaminess (at least 15%/serving)
** These are sold in most grocery stores in the international aisle in distinctive neon pink mesh bags. You probably thought they were rice vermicelli, but you'd be wrong.
Instructions:
1. Heat coconut oil on medium heat in large pot. Add the onion, garlic, chilies, ginger, lemongrass, and red curry paste and cook until onions are softened (approx 5-6min).Â
2. Add chicken broth and bring soup to a low boil. Reduce heat and simmer uncovered for 30 min.
3. In a small bowl, soak vermicelli noodles in cool water.
4. Pick out the chunks of chili, lemongrass and ginger. Add in coconut milk, chicken (if using) and mushrooms.
5. Simmer until chicken pieces are just cooked through, then add fish sauce, lemon juice and vermicelli and cook until noodles are el dente (3-5min). Adjust for taste by adding more lemon juice as desired. I like mine very very lemony. 6. Garnish with green onions and fresh cilantro and serve immediately.
