Green Curry Noodlesoup
portions
Ingredients
- 225 gr Ramen Noodles
- 600 ml Coconut milk
- 750 ml Vegetable stock
- 4 tbsp Green curry paste
- 1 pcs Shallots, chopped small
- 1.5 tbsp Garlic, minced
- 1.5 tsp Ginger, grated
- 1 pcs Scallions
- 1 cups Cilantro
- 1 pcs Paksoi
- 2 tsp Brown sugar
- 1 pcs Chili
- 2 tbsp Soy sauce
- 1 tsp Rice vinegar
- 2 tsp Lime juice
- 2 tbsp Oil
Method
- Boil the ramen noodles or whatever type of noodle your using, according to package directions. Drain & Set aside
- In a large heavy bottomed pan, heat 2 tbsp of oil over medium high heat. Once the oil is hot, add scallions and shallots. Stir for about 2 minutes until the scallion whites and shallots are soft.
- Add the green curry paste, continue to stir for one more minute and then add the garlic, and ginger. Stir for about 2-3 minutes until garlic is fragrant but not browned (reduce heat if you need to).
- Next, add the coconut milk, stir well to combine and once everything is heated through, transfer the contents of the pot to a high speed blender. Do this very carefully as the liquid will be hot. To the blender, add the green chils, 1/2 cup of the kale, and cilantro. Blend carefully until you have a super smooth sauce. If you do not have a highspeed blender, simply add the kale, green chilis, and cilantro to the pot and use an immersion blender/hand blender to puree the broth.
- Pour the contents of the blender back into the pot, add 2 cups of vegetable broth, brown sugar, white sugar, soy sauce, rice wine vinegar and put the stove back on medium low heat so it comes to a slow simmer.
- After it reaches a slow simmer, add in the noodles, remaining kale, lime juice, rest of the scallions and stir well to combine. (Note: the longer you let the noodles sit in the broth, the more broth they will soak up the liquid, so if you like more soup to slurp, add the noodles right before you're about to eat- just make sure they're heated up and immediately serve). You can simply place the boiled noodles in serving bowls, and pour the hot broth on top when ready to serve.
- Taste the broth! It should be sweet, spicy, and salty! I prefer a good balance of spicy and sweet for my thai food so adding an additional 1 tsp of white sugar at this point helps achieve the perfect balance in this dish but is optional/based on your preference. Your soy sauce might also differ, so you may need more to acheive that salty/umami flavor.
- Lastly, as a garnish you can drizzle chili oil, chili crisp (linked in blog post) or chili onion crisp from trader joes for extra depth of flavor and spice!