Thai Red Curry Coconut Soup

We tried this recipe over the weekend on a whim courtesy of DamnDelicious.Net and we absolutely loved it so I'm eager to share! With a slight modification of using cannabis infused olive oil this made one edible-edible delight! 

This soup is spicy, creamy and I cannot get over how much I absolutely love rice noodles. Rice noodles are above and beyond my favourite type of noodle.

My partner claimed that this is the best soup he's ever had and that's the first I've heard that in our three years so you know it's good!

thai red curry coconut soup

INGREDIENTS:

  • 1 tablespoon olive oil (cannabis infused!)
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves (optional)
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice

Let's get to it:

Before you start, I recommend cutting up everything that needs cutting ahead of time. It just makes things easier as you're cooking. Especially if you're cooking a wee bit stoned.

  • Mince Garlic
  • Slice Peppers
  • Slice Onions
  • Grate Ginger
  • Slice Basil
  • Slice Green Onions
  • Step One:

    Heat your cannabis infused olive oil in a large pot over medium heat. If you're like me and prefer chicken bits to be in smaller bites, while the oil is heating get your spouse to beat the snot out of your chicken breasts with a meat mallet and then cut them up into chunks. Add chicken to the stockpot and cook until golden, about 2-3 minutes.

    Step Two:

    If you were lazy like me you can chuck your onion and pepper into a food processor. This ended up slicing mine and I actually think I preferred it that way even though the original recipe recommended dicing.

    Add garlic, a sliced (or diced) bell pepper and an onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

    Step Three:

    Stir in red curry paste and ginger until fragrant, this takes about a minute. Then, add in 6 cups of chicken broth and a can of coconut milk, scraping any browned bits from the bottom of the pot. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

    Step Four:

    Now you'll want to add in rice noodles, fish sauce and brown sugar and simmer until noodles are tender. The timing for this can vary depending on the type of rice noodle you use. I had vermicelli rice noodles and this took maybe 2-3 minutes.

    You know the deal, taste test a noodle to make sure it's done the way you want it.

    Step Five:

    Once your noodles have cooked add in your lime juice. Stir through and then serve by using tongs or a pasta scoop to put the desired amount of noodles into a bowl and then a ladle to spoon over the soup and some chicken and veggies. Top with basil, cilantro and green onion slices and serve! 

    I hope you enjoyed this recipe as much as I did! If you try it out let me know! Tag @blunt.baker on instagram or comment below to tell me how it was!

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