Per Serving: $1.36
This might be a soup, or it might be a stew. I’m not sure, but it is definitely 100% AWESOME.
Inspired by the jar of Red Thai Curry Paste in my fridge, I decided to make another super easy Thai coconut recipe. When I’m in the states, I usually buy Thai Kitchen Red Curry Paste – it tastes good and it has a pretty simple list of ingredients. But here in Japan I bought LEGIT red curry paste straight from THAILAND. With Thai all over it. Differences I’ve noticed: it’s not as salty as the American version, and it’s SPICY! (Sorry I keep shouting.) I expected to need chili powder to get the kick I love, but it wasn’t necessary. I loved it.
You’re going to be pretty excited about this super easy recipe. You can change up the vegetables to suit your tastes. I used what I found on sale – carrot and yellow bell peppers – and of course shiitake mushrooms, because I think they’re super awesome with this flavor combo. I’ve made similar versions of this before with chicken broth and shrimp, but this is a lazier version that tastes amazing. The chicken broth gave it a much thinner/soupier consistency, which I didn’t prefer, and the shrimp added some great flavor, but ended up making the dish a little too pricy. Chickpeas for the win!
You can definitely use canned coconut milk for this recipe, but I highly recommend making your own creamy coconut milk if you’ve got the time! It is certainly cheaper and making it yourself is so rewarding!Print
- 4 servings rice noodles
- 1 Tablespoon coconut oil or olive oil
- 1 large red or yellow bell pepper, sliced into thin strips
- 1 large carrot, sliced into thin strips
- 8 ounces shiitake mushrooms
- (you can change the above veggies if desired – just use about 3 cups vegetables)
- 1 Tablespoon grated fresh ginger (~1 inch of ginger, grated)
- 1–2 Tablespoons red Thai curry paste (I use 1 TBSP of the spicy kind)
- 1 can coconut milk (about 1.5 cups)
- 1 can chickpeas (about 1.5 cups cooked)
- 1/4 teaspoon salt
- optional garnish: lime wedges and cilantro
- Place rice noodles in shallow dish and cover with hot or boiling water. (About 2-3 cups). Soak for 5 minutes, then drain immediately and rinse with cold water. Set aside. (This may vary based on the shape of the noodles – follow the instructions on the package for preparing your rice noodles!)
- Sauté vegetables in coconut oil for about 5 minutes, or until slightly soft. Add ginger, thai curry paste, coconut milk, chickpeas, and salt. Stir well.
- Bring to a boil and reduce to a simmer. Simmer for about 15 minutes.
- When ready to serve, divide the rice noodles among 4 bowls and top with the soup. Serve with lime wedges and cilantro, if you’ve got it!
If making this ahead, store the soup and the rice noodles separately to avoid getting super mushy noodles.