This coconut soup is spiced with our favorite Thai flavours - ginger, lime and red curry paste that give this soup a depth of flavour with heat, sweet and the salty umami of the fish sauce to make this a regular on the dinner table. A big pot of this will feed a crowd and even guarantee you a bowl for lunch the next day! Add some pan seared tofu or prawns for a protein to fill out this dish.
Difficulty: 2 / 5
Dried lemongrass requires a hot bath in liquid to extract the flavour - if using dried lemongrass for this recipe, bring a pot of stock to a simmer and soak lemongrass in it for at least 20-30 minutes, up to 1-2 hours if possible. Remove from stock before adding stock to dish. If using fresh lemongrass, tap the back of the lemongrass stalk with the back of a chef knife to begin releasing the flavours within before adding it to your aromatic ginger and garlic.
Step 1 - Heat medium stockpot over medium heat and bring a medium pot to a boil with water. Add Persian Lime Olive Oil and Cayenne Fused Olive Oil, onions, garlic, lemongrass (if using fresh) and ginger to stockpot. Saute for 4-5 minutes, softening onions and keeping garlic and ginger from burning. Add Lemongrass Mint White Balsamic Vinegar and red curry paste and saute 2 more minutes.
Step 2 - In pot with water, cook rice noodles as per package directions. Drain and divide noodles into 4 deep soup bowls.
Step 3 - Add chicken or vegetable stock, lime leaves, fish sauce, chopped greens and coconut milk then reduce heat to medium low heat and simmer soup for 7-10 minutes, stirring occasionally. Check soup for seasoning, then ladle soup into bowls with extra wedges of lime, cilantro and sriracha for drizzling if more heat is wanted! (Leave behind the dried lime leaves and dried lemongrass - they've done their flavour infusing job!)