Being pregnant has caused me to obviously become addicted to certain food items and this recipe is near the top of the list.
Tice and I went out on Date Night in February to our favorite Thai restaurant in Portland, Pok Pok where I had a soup that forever changed my mind about soups. It was their version of a coconut curry soup and it is an item that made it on to my top 5 dishes of all time after having. Everything about it was to die for so when I realized how often I would want to eat this dish I knew I needed to come up with a recipe that was similar enough to the real thing but that I could make at home. Enter this {recipe}. In order for the recipe I found to mimic the dish I was lusting over I had to make some modifications so here is my version of the recipe below:
Thai Coconut Curry Soup
Ingredients
Two 14 oz (398 mL) cans of premium coconut milk
1 heaping tablespoon (15 mL) of Thai curry paste ( I use Green)
Roots of 1 bunch of cilantro, rinsed well
2 cups (500 mL) of chicken broth
1 carrot, shredded
2 tablespoons (30 mL) of fish sauce
Zest and juice of 1 lime
1 Tbs. of Sugar
1 can of bamboo stocks
A small knob of frozen ginger
One 8 oz (225 g) package of rice noodles (I only use about 2 oz normally- otherwise the noodles are overwhelming)
Leaves of 1 bunch of cilantro, rinsed well
2 or 3 green onions, thinly sliced
A sprinkle or two of salt or soy sauce
Crunchy Rice Noodles (To top the soup with)
I start by scooping about 1/4 of a cup of the coconut milk into the pre heated pot and mixing this with the curry paste and cilantro stems. I let this cook together for about 2 minutes and then I toss everything else into the pot.
The coconut milk, cilantro stems, and curry paste cooking together
The finished product!
I then top each bowl with the crunchy rice noodles followed by a sprinkling of cilantro leaves and green onion!
