Quarter Cup Kitchen

Welcome back to QCK!

A recipe that I’ve been obsessed with lately is this coconut red curry soup using the Ginger Turmeric Bone Broth. It’s super flavorful, easy to make, and extremely comforting. I love it in the winter because it’s loaded with warm flavors like coconut, garlic and ginger but complimented with a squeeze of lime and fresh cilantro to brighten it up. I always add some rotisserie chicken, it’s such an easy touch and a great way to use leftovers.

Substitutions and Add Ons

• Rice noodles can be subbed for any long noodle you like, just cook according to directions on package.
• Coconut milk can be subbed for heavy cream.
• Chicken can be subbed with shrimp, just sauté it separately with some garlic, onion, ginger and butter.
• You can also add: spinach or kale, sliced mushrooms, baby corn, soft cooked egg, or really any other ramen toppings you like – it’s a pretty flexible soup.

Recipe

Prep: 10 Mins

Cook: 20 Mins

Yield: 1 Quart

Category: Soups

Ingredients:

• 1 Tbsp Sesame Oil
• 1 Small Shallot, minced
• 3 Cloves Garlic, minced
• 1 tsp Fresh Ginger, grated
• 1/8 C Shredded Carrots
• 1 Tbsp Gochujang (fermented chili paste)
• 4 Tbsp Red Curry Paste
• 2 tsp Fish Sauce
• 1 Tbsp Soy Sauce
• 2 Tbsp Fresh Lime Juice
• 2 Cups Taking Stock Ginger and Turmeric Bone Broth
• 8 oz Flat Rice Noodles
• 1 (13 oz) Can Coconut Milk
• 1 Chicken Breast, cooked however you like, I use left over rotisserie chicken, optional
• Cilantro, lime wedge for garnish

Directions

1. In a medium sauce pan over medium-high heat, add sesame oil and bring up in temperature slightly.
2. Add shallot, garlic, ginger, and shredded carrot. Sauté until soft and aromatic, stirring frequently.
3. Add gochujang, red curry paste, fish sauce, soy sauce, and lime juice. Stir until all the vegetables are well coated.
4. Add the bone broth and bring to a boil.
5. Add your rice noodles and cook according to directions on package. NOTE: most will say to drain and rinse your noodles after cooking, skip that step for this recipe, just keep them in the broth.
6. Shake the coconut milk really well before adding – don’t skip this step or you’ll end up with grainy, lumpy coconut milk soup. It’s gross.
7. Stir in your coconut milk and bring to a simmer. Allow it to cook for 5-7 minutes so all the flavors come together.
8. Pour your soup into a bowl and top with sliced rotisserie chicken, cilantro, and lime.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!