Recipe for Spicy Coconut Rice Noodle Soup
Perfect for a brisk autumnal evening or a cold winter’s night!
This spicy, creamy, slightly-sweet soup will warm your soul and get your tastebuds tingling. Suffering from sinus problems or a miserable cold? Try Spicy Coconut Noodle soup to aid you in better breathing through chili peppers, haha!
INGREDIENTS
Canola oil or other neutral oil of choice
1 shallot, minced
2-3 clove garlic, minced
5 scallions, whites and greens, minced but separated
1 1/2 inch piece of ginger root, peeled, sliced into “coins”
3 to 4 tsp Japanese curry powder (or less for more mild curry flavour)
1 tbsp agave nectar
4 cup vegetable broth
2 dried chili peppers, chopped
5 bunches baby bok choy, stems sliced from leaves, separated
15 oz can of full-fat coconut milk
1 block of gluten free ramen or a few ounces of chinese rice noodles (save packaging for cooking times!)
Chili Oil, Chili-Sesame Oil, or Toasted Sesame oil for serving (depending on desired spice level)
Chopped cilantro and additional chili flakes for garnish as desired
DIRECTIONS
Heat canola oil in a large, deep saucepan over medium to medium-high heat.
When shimmering, add in the aromatics (shallots, ginger root coins,scallion whites) and saute over medium heat until the shallots and scallion are starting to caramelize and ginger is fragrant.
Add in the garlic and japanese curry powder and heat until fragrant and just starting to brown, then add agave nectar and stir to coat everything. Pour in a few splashes of vegetable broth to deglaze, then scrape the brown bits from the bottom of the pan and slowly add the rest of the liquids.
Bring to a boil and toss in the dried chilis; boil for 15 minutes and then toss in the rice noodles/gluten free noodles; let simmer until noodles are softened to your liking (between 2-7 minutes on average, check package you’re using for specific details.)
Reduce heat to a low simmer and toss in the baby bok choy leaves and greens of the scallions.
Simmer until the bok choy leaves are just about wilted (5 minutes or so.)
Gently stir in the coconut milk and heat over low for another 2 to 5 minutes, remove from heat, ladle into bowls and serve immediately.
Garnish as desired and sprinkle with chili oil and/or sesame oil depending on desired spice levels.
