Authorbellyknowsbest 6 oz Dry Rice Noodles
1 tbsp Oil
1 Large Shallot (diced)
2 tbsp Lemongrass (chopped)
4 cloves Garlic (roughly chopped)
2 tbsp Red Curry Paste
½ tsp Ground Tumeric
½ tsp Yellow Curry Powder
14 oz Coconut Milk
1 cup Chicken Broth
6 Kaffir Lime Leaves
1 Red Bell Pepper (sliced)
2 tbsp Fish Sauce
2 tbsp Soy Sauce
2 tbsp Brown Sugar
1 lb Protein of Your Choice
1 Lime
Salt & Pepper to Taste
Chili Sauce (optional)
1
- Place noodles in a large baking dish, pour boiling water over the noodles and let them sit, stirring occasionally until they are al dente. Drain. Toss with little oil to coat to prevent sticking.
- While the water is boiling, prep the protein, shallot, garlic, lemongrass, and red bell pepper, then get all other ingredients ready by the stove.
- In a large pot, heat oil over medium heat. Add shallot, garlic and lemongrass. Saute until fragrant and golden, about 3-4 minutes. Add red curry paste, turmeric, yellow curry paste and cardomon. Saute for 1 minute.
- Add the coconut milk, chicken broth and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
- Add the prawns and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/pepper/ red curry paste if necessary. Find the balance between salty, sweet, acid and heat.
- Divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
- Garnish with fresh basil, Chinese pickled mustard, crispy noodles, bean sprouts, thinly sliced red onion, lime wedges, or chopped scallions.
Ingredients
6 oz Dry Rice Noodles
1 tbsp Oil
1 Large Shallot (diced)
2 tbsp Lemongrass (chopped)
4 cloves Garlic (roughly chopped)
2 tbsp Red Curry Paste
½ tsp Ground Tumeric
½ tsp Yellow Curry Powder
14 oz Coconut Milk
1 cup Chicken Broth
6 Kaffir Lime Leaves
1 Red Bell Pepper (sliced)
2 tbsp Fish Sauce
2 tbsp Soy Sauce
2 tbsp Brown Sugar
1 lb Protein of Your Choice
1 Lime
Salt & Pepper to Taste
Chili Sauce (optional)
Directions
1
- Place noodles in a large baking dish, pour boiling water over the noodles and let them sit, stirring occasionally until they are al dente. Drain. Toss with little oil to coat to prevent sticking.
- While the water is boiling, prep the protein, shallot, garlic, lemongrass, and red bell pepper, then get all other ingredients ready by the stove.
- In a large pot, heat oil over medium heat. Add shallot, garlic and lemongrass. Saute until fragrant and golden, about 3-4 minutes. Add red curry paste, turmeric, yellow curry paste and cardomon. Saute for 1 minute.
- Add the coconut milk, chicken broth and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
- Add the prawns and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/pepper/ red curry paste if necessary. Find the balance between salty, sweet, acid and heat.
- Divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
- Garnish with fresh basil, Chinese pickled mustard, crispy noodles, bean sprouts, thinly sliced red onion, lime wedges, or chopped scallions.