← All recipes
Green Curry Noodle Soup
30 mins
25 mins
*makes 2 quarts soup
Steps
- For green curry paste: Place all ingredients into the well of a food processor and blend until smooth, 3 to 4 minutes.
- For soup: Pour oil into a saucepan and place over medium-high heat. Add shallot and garlic and sauté for 1 to 2 minutes. Add mushrooms and bamboo shoots and continue to sauté for 2 to 3 minutes. Season with salt and pepper.
- Add curry paste and makrut leaves (or lime peel) and toast mixture for 1 to 2 minutes.
- Stir coconut milk and stock into the saucepan and reduce heat to medium. Season with salt and pepper. Simmer mixture for 10 to 12 minutes.
- Stir in rice noodles and continue to simmer for 5 minutes.
- Ladle soup into bowl and top with cilantro leaves, Thai basil leaves, mint leaves, and thinly sliced Serrano peppers. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
