Spicy Thai Red Curry Ditalini Soup
A comforting and vibrant soup combining the bold, spicy flavors of traditional Thai red curry with hearty ditalini pasta, tender chicken, and crisp vegetables.
Ingredients
- •1 tablespoon Coconut oil
- •2 medium Shallots, thinly sliced
- •3 cloves Garlic, minced
- •1 tablespoon Fresh ginger, grated
- •3-4 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
- •1/2 cup Canned bamboo shoots, sliced and drained
- •1 cup Ditalini pasta
- •2-3 tablespoons Fish sauce
- •1-2 teaspoons Palm sugar (or brown sugar)
- •2 tablespoons Fresh lime juice
- •1/4 cup Fresh cilantro, chopped
- •1 Fresh red chili, thinly sliced (for garnish, optional)
- •4 Lime wedges (for serving)
Instructions
- 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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux