My favourite grocery store in Hamilton is a place named Nations. It’s a Chinese grocery chain, but as the name suggests, it has a pretty wide variety of international foods and a huge ready made food section. Almost every time we go there, my wife picks up a cup of their Thai Coconut Curry soup. It’s a fantastic soup – spicy, flavourful, and creamy. I was already going to be making some stock, so I decided to try making this.
Soup is always better with a homemade stock, and I recently made some Turducken rolls, so I had a pile of meat trimmings and bones around which got made into about 3 litres of delicious poultry stock. After cooling it in the fridge, all of the fat solidified on the top and was easily scraped away, leaving a really gelatinous tasty stock.
I’ve never made this type of soup before, but I had a general idea of what went into it. I checked out a few recipes for reference, then pieced together this recipe using what I had on hand. I thought it turned out great – I don’t usually make soup a lot, but I’m going to do it more often, especially now that it’s getting cold out.
- 2 tablespoons cooking oil
- 1 tablespoon chopped garlic
- 3 tablespoons grated ginger
- 2 tablespoons Thai red curry paste
- 2 stalks of lemongrass, cut into 3-4 inch pieces and bruised (hit it with the back of a knife a bunch of times to help release flavour)
- 8 cups chicken broth
- 8 cups coconut milk
- 4 tablespoons fish sauce
- 2 tablespoons white sugar
- 2 cups cooked chicken meat or whatever you have handy (I used a mix of chicken, duck, and poultry from when I made the stock)
- 1 package of rice noodles
- 3 cups mixed sliced mushrooms (I used a mix of shitakes and straw mushrooms)
- lime juice
- cilantro for garnish
- In a pot large enough to hold everything, warm oil over medium heat
- Cook the lemongrass, ginger, and garlic for a couple of minutes
- Add the chicken stock, fish sauce, and sugar
- Simmer for 15-20 minutes
- Prepare rice noodles as directed on package
- Add coconut milk, chicken, and mushrooms
- Simmer for another 5-10 minutes
Serve by adding some noodles to a bowl, then ladling the soup over top. Top with a squeeze of fresh lime juice and some chopped cilantro.