Lao Coconut Curry Noodle Soup

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) red curry paste 1 tablespoon (15g) red curry paste
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 lb (450g) boneless chicken breast or shrimp, sliced 1 lb (450g) boneless chicken breast or shrimp, sliced
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 cup (100g) shredded cabbage 1 cup (100g) shredded cabbage
• 8 oz (225g) rice noodles, cooked according to package instructions 8 oz (225g) rice noodles, cooked according to package instructions
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced red chilies, for garnish Sliced red chilies, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Stir in the red curry paste and cook for an additional minute to release its flavors.
3. 3.
   Add the bruised lemongrass, sliced galangal, and kaffir lime leaves to the pot. Stir well to combine.
4. 4.
   Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the sliced chicken or shrimp to the pot and cook until they are fully cooked and tender.
6. 6.
   Stir in the bean sprouts, sliced bell pepper, and shredded cabbage. Cook for an additional 2-3 minutes until the vegetables are slightly softened.
7. 7.
   Add the cooked rice noodles to the pot and stir gently to combine all the ingredients.
8. 8.
   Season the soup with fish sauce and lime juice, adjusting the amounts to suit your taste preferences.
9. 9.
   Remove the lemongrass stalks and kaffir lime leaves from the soup before serving.
10. 10.
    Ladle the Lao Coconut Curry Noodle Soup into bowls and garnish with fresh cilantro and sliced red chilies.

Treat your ingredients with care...

• Rice noodles — Be sure not to overcook the rice noodles as they can become mushy. Follow the package instructions for the best results.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with the back of a knife. This helps release their aromatic oils and flavors into the soup.

Tips & Tricks

• For a vegetarian version, substitute the chicken or shrimp with tofu or your favorite vegetables.
• Adjust the spiciness by adding more or less red curry paste according to your preference.
• If you prefer a thicker broth, simmer the soup for a longer time to reduce and concentrate the flavors.
• Customize the toppings by adding sliced boiled eggs, fried shallots, or crushed peanuts for extra texture and flavor.
• Make a larger batch of the soup and freeze it in individual portions for quick and convenient meals.

Serving advice

Serve the Lao Coconut Curry Noodle Soup hot in individual bowls. Accompany it with a plate of fresh lime wedges, sliced red chilies, and sprigs of fresh cilantro for diners to add according to their taste preferences.

Presentation advice

To enhance the presentation, arrange the cooked rice noodles neatly at the bottom of each bowl before ladling the soup on top. Garnish with a generous amount of fresh cilantro and sliced red chilies for a vibrant and appetizing look.