I made this once to satisfy a cold-induced need for chicken noodle soup. Subtle spice and wonderful flavor made this so much better than the boring stuff I normally eat when sick. The ingredient list is a bit on the lengthy side - but it's full of great flavors: spice, warmth, freshness, and acidity. —Erin McDowell
about 2 quarts
cilantro, roughly chopped
cloves garlic, minced
(14 oz) can coconut milk
homemade chicken stock
red curry paste
zest and juice of 1 lime
jalapeno, seeded, minced
scallions, very thinly sliced
mushrooms, thinly sliced
red bell pepper, thinly sliced
1 1/2 cups
large handful soba noodles, cooked
scallions, thinly sliced for garnish
jalapenos, thinly sliced for garnish
cilantro, roughly chopped for garnish
avocado, thinly sliced, for garnish
lime wedges, for garnish
In This Recipe
In a large pot, heat the olive oil over medium heat. Add the shallots, cilantro, and garlic. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. If a smoother broth is desired, strain this mixture, pressing the solids to release all liquid, and return the liquid to the pot. Otherwise, let the mixture continue to simmer. Add the red curry, lime zest, and juice.
In a saute pan, heat the oil over medium heat. Add remaining ingredients (except garnish) and cook until heated through, 3-4 minutes. Add to the broth. Simmer until the mixture has reached desired flavor, and season with salt.
Stir in the cooked noodles (you can also cook the noodles in the broth, I just happened to have some soba noodles at home already cooked when I made this soup). Ladle into bowls and top with tons of garnishes.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.