By Katie Mae Stanley, Contributing Writer
Light and flavorful, this simple Thai curry noodle soup will warm you on a cool evening. It is a perfect, frugal meal to throw together when you are short on time and is bursting with flavor.
Using homemade chicken stock adds an extra boost of nutrition to this tasty soup. Fresh stock is a frugal and easy way to nourish your family. Coconut milk not only makes your dish creamy and decadent is bursting with nutrition as well.
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When buying coconut milk it is important as part of a real foods diet to know what is in your milk. Many brands contain carrageenan, sugar and other preservatives. There are a few suitable options out there. Native Forest, is an excellent brand that is organic and BPA free. Another good brand is Thai Kitchen, which is not BPA free but the company claims that their product is “BPA safe”. Thai Kitchen is more creamy and has always been my favorite brand. And check out this brand, and this one, for guar gum-free coconut milk.
Thai is one of my favorite cuisines, there is no denying that. There is few thing less satisfying for me than creating ethnic dishes at home. When you use your own ingredients you can know that your food will be free of unhealthy oils, sugars and preservatives that are frequently found when dinning out.
Homemade Thai Inspired Recipes:
- Easy and Delicious Thai Curry
- Simple Nourishing Thai Noodle Soup
- Thai Inspired Pizza with Peanut Sauce
- Massaman Curry
- Cold Thai Noodles and Vegetable Salad
- Simple Thai Broth
- 2 quarts chicken broth
- 1 can full-fat coconut milk
- 1 16 oz vermicelli rice noodles
- 1 lb chicken breast or thighs, thinly sliced
- 1 medium white onion, thinly sliced
- ½ lb fresh sugar snap peas
- 2 tsp thai red curry, or curry paste of choice (I use this one)
- 1 tsp fresh ginger
- 2 cloves of garlic
- 1 inch of lemon grass, split
- optional garnishes
- Fresh basil (Thai is preferred)
- Fresh spearmint leaves
- Fresh cilantro
- In a large sauce-pot add the coconut milk, curry paste, lemon grass, garlic and ginger. Cook on low for 5 minutes.
- Add the onions cook for another five minutes.
- Pour in the broth and add the chicken and sugar snap peas. Simmer for about 5 minutes for until the chicken is cook through.
- Add the rice noodles, turn off the heat and cover until the noodles are softened.
- Garnish with thai basil, spearmint leaves and cilantro if desired.
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