Ingredients
Soup
2 tablespoons vegetable oil
2 tablespoons finely chopped garlic
2 tablespoons Thai red curry paste
2 cans unsweetened coconut milk
4 cups chicken broth or water
1 teaspoon turmeric
1 teaspoon madras curry powder
2 tablespoons dark soy sauce or kecap manis
2 tablespoons brown sugar
1 tablespoon fish sauce
4 tablespoons freshly squeezed lime juice
Garnish
frozen corn
1 lb angel hair pasta, cooked and drained
shredded cooked chicken (roasted chicken breast from Safeway or Costco)
chopped cilantro
finely chopped red onions
deep fried shallots (comes in jar at asian food markets)
chopped green onions
chopped salted peanuts
unsweetened or sweetened coconut, toasted
quartered limes
Directions
- Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic.
- Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute.
- Add the coconut milk, chicken broth or water, turmeric, curry powder, soy sauce, sugar and fish sauce and stir well. Bring to a gentle boil, adjust heat to maintain a lively simmer, and cook about 10 minutes.
- Stir in lime juice, remove from heat, strain through fine-mesh strainer and cover to keep curry warm while you prepare the noodles and garnishes. Straining the soup makes all the difference between an OK kfwqtao soi and a great one.
TIP: Tastes even better if made the night before you plan to serve it.
Notes: Added a couple of dry chilies gave the soup a small and enjoyable spicy kick.
