Thai green curry with vegetables is one of my favorite comfort foods. I'm a diehard green curry fan. Never red, never yellow. Just green. Though evidently that changed last week when the Man and I went to Rickshaw for dinner with friends. If you’re ever in Ketchum, Rickshaw is definitely a place to check out. It’s an Asian fusion restaurant that pulls from Thai, Vietnamese, Chinese and Indonesian cuisines. It's one of the best meals in town. Plus they have a raging fire pit out front in snowy weather, and a ping pong table in the summer. Good perks. And they have a Red Curry Soup on the menu that gets rave reviews, and now I see why—savory, sweet and spicy with shrimp, pineapple, Thai basil and bok choy (that they added per my request). I thought about it all weekend, and decided to make my own version come Sunday night.
I suppose this is a cross between Rickshaw’s Red Curry Soup and my favorite Thai green curry, in that it has a lighter red broth but is packed full of veggies. The Man also had some serious influence on the recipe because he was the one to go grocery shopping and came home with Forbidden Rice Ramen Noodles, mushrooms, and jalapeños, which were a great addition. He also wanted to know if buying curry paste is considered "cheating"... Perhaps, but if buying a jar of curry paste and a box of broth gets a homemade, nutritious meal on the table on a busy weeknight, then I'm all for it. Maybe someday I'll make my own, but in the meantime Thai Kitchen can help me out.
A couple of recipe notes: Chop your garlic ahead of time and let it sit. If you missed last week’s blog post, you can find out why here. Also, I use one can of regular coconut milk and one can of lite coconut milk because two cans of regular makes the dish too rich and thick.
RED CURRY SOUP
- 1 yellow onion, halved and sliced thin
- 5 cloves garlic, minced (prep the garlic 10 minutes before cooking to maximize nutritional value)
- 3” knob ginger, peeled and minced
- 2 red jalapeños, minced
- 1 can coconut milk
- 1 can lite coconut milk
- 4 ounces red curry paste
- 1 quart vegetable broth
- 3 carrots, sliced into thick half-moons
- 1 small head of broccoli, cut into florets
- about 15 medium baby bella mushrooms, quartered
- 3/4 - 1 lb small shrimp, peeled and deveined
- 3 tablespoons Braggs Liquid Aminos
- 3 tablespoons sesame oil
- 1 teaspoon red pepper flakes
- 5 ounces rice noodles (I used Lotus Foods Organic Forbidden Rice Ramen)
- 3 heads baby bok choy, sliced
- 1 bunch scallions, chopped into 1-inch pieces (greens too)
- juice of 1/2 lime
- sea salt
- extra virgin olive oil and/or coconut oil
Add a few tablespoons of olive and/or coconut oil to a pot over medium heat. Add the sliced onion and sauté, stirring often, until onion starts to show some color but is still fairly firm (a few minutes).
Push the onion to the edges of the pan and turn heat to medium-low. Add another splash of oil in the center of the pan if needed, and add the garlic, ginger and jalapeño. Cook for a minute or two, until fragrant and lightly golden, then stir with the onions.
Add the coconut milks and red curry paste. Stir to combine. Add the vegetable broth, raise the heat to medium-high, and bring to a boil. Add the carrots and cook for a few minutes. Add the broccoli and mushrooms, and cook for another minute or two.
Add the shrimp to the pot, and push them to the bottom so they are submerged. Stir in the Braggs, sesame oil, and red pepper flakes. After one minute, stir in the rice noodles, making sure they break apart and don’t stick.
Add the bok choy, scallions, lime juice and a large pinch of sea salt. Cook for a few minutes until the shrimp are cooked through, and the rice noodles and bok choy are tender. Serve immediately.