Spicy Thai Red Curry Ditalini Soup

• •1 tablespoon Coconut oil
• •2 medium Shallots, thinly sliced
• •3 cloves Garlic, minced
• •1 tablespoon Fresh ginger, grated
• •3 tablespoons Red curry paste (Thai brand recommended)
• •1 pound Boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• •4 cups Chicken broth
• •1 can (13.5 oz) Full-fat coconut milk
• •1 Lemongrass stalk, bruised
• •3 Kaffir lime leaves, torn
• •1 medium Red bell pepper, thinly sliced
• •1 cup Canned bamboo shoots, sliced and drained
• •1 cup Ditalini pasta
• •2 tablespoons Fish sauce
• •1 teaspoons Palm sugar (or brown sugar)
• •2 tablespoons Fresh lime juice
• •1 cup Fresh cilantro, chopped
• •1 Fresh red chili, thinly sliced (for garnish, optional)
• •4 Lime wedges (for serving)

Instructions

1. 1

   Heat coconut oil in a large pot or Dutch oven over medium heat. Add sliced shallots, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.

2. 2

   Add the red curry paste to the pot and cook, stirring constantly, for 1-2 minutes until very fragrant. This 'blooming' process enhances the flavor of the paste.

3. 3

   Add the chicken pieces to the pot and stir to coat them with the curry paste. Cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides.

4. 4

   Pour in the chicken broth and coconut milk. Add the bruised lemongrass stalk and torn kaffir lime leaves. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.

5. 5

   Stir in the sliced red bell pepper and drained bamboo shoots. Increase heat back to medium-low and add the ditalini pasta. Cook, stirring occasionally, for 8-10 minutes, or until the pasta is al dente and the chicken is cooked through. If the soup becomes too thick, you can add a little more broth or water.

6. 6

   Remove the lemongrass stalk and kaffir lime leaves from the soup. Stir in the fish sauce, palm sugar, and fresh lime juice. Taste and adjust seasonings as needed; you might want more fish sauce for saltiness, sugar for balance, or lime juice for brightness.

7. 7

   Ladle the hot soup into bowls. Garnish generously with fresh cilantro and sliced red chili, if desired. Serve immediately with lime wedges on the side.

Chef's Tips

• 💡**Adjust Spice Level:** For less spice, start with 2 tablespoons of red curry paste. For more heat, add an extra tablespoon or a pinch of red chili flakes.
• 💡**Vegetarian Option:** Omit the chicken and use vegetable broth. Add firm tofu (pressed, cubed, and pan-fried until golden) or a variety of vegetables like mushrooms, green beans, or baby corn.
• 💡**Freshness is Key:** Using fresh ginger, lemongrass, and kaffir lime leaves makes a significant difference in the authentic flavor profile.
• 💡**Don't Overcook Pasta:** Keep an eye on the ditalini to ensure it doesn't become mushy. It should be tender but still have a slight bite.
• 💡**Storage:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid over time, so you might need to thin it with a splash of broth or water when reheating.