Coconut red curry noodle soup with chicken and prawns

So it is officially the first week of fall but here in Michigan, to my surprise, it’s still super warm out. To me it’s totally crazy considering how it’s time for apple picking, pumpkins, scarfs and everything warm and cozy related to autumn. The weather here will be in the 70-80’s over the next week, like how crazy is that? Regardless, winter will be here before we know it, and I absolutely hate winter. Maybe it’s the warm-climate African in me, but I hate the snow and not just because it’s cold. Moreso because I hate driving that 35-40 minute drive to work, which during snow days can be up to 2 hours sigh…it literally gives me anxiety. But for now I will just enjoy this bizarrely warm Indian Summer.

So despite the seasons being a bit confused, I’m ready to make all the autumn-type food I can for the fall. Now this is one of those meals that is enjoyable during any season, but it’s even better when it starts to get cooler. The spices and the heat within this dish will warm you right up. As I like to say, it makes you all tingly inside haha. So Thai food is something I started eating because my older sister introduced me to it. She bought me my first ever Thai fried rice from a Thai place located within the city of Detroit (don’t ask me the name of the place…to long ago haha), and I have had a love affair with it ever since. Though I’ve tried many different Thai dishes over the years, my favorite without a doubt is pad thai. And apologies in advance if that comes off as cliche or like the pedestrian American trying to venture out for the first time. To redeem myself, I will say, not all pad thai is made equal and it has been quite hard for me to find places that make it well (in my opinion). That said, my all-time favorite place to enjoy in my neck of the woods is Bangkok Cafe in Ferndale, MI. They are always the most consistent in preparing and making it blissful.

I just love the different flavors of Thai cuisine, I love the different spice levels. Being african we love spicy foods, there’s no denying that. I’m a firm believer that pepper wakes up the taste buds in all the right ways. Now I know spicy food isn’t for everyone, so the beauty with Thai cuisine is that the spice can be ommited in many cases and the goodness of the dish remain unaffected. Personally I’ve tried my hand at creating different Thai dishes from pad Thai, Thai fried rice, to shrimp and grilled pinapple curry noodle (click for the recipe on my Instagram), but this time I decided to make some curry noodle soup that you must not hesitate to create.  Yummmm….

One day I hope to visit Thailand and truly learn how to make authentic Thai food. That’s not to say that the ones here are not authentic, but I feel like food sometimes loses it’s authenicity when it has to assimilate to fit people with slightly different paletes. There are alot of Thai dishes where coconut milk is used, which I absolutely love! Coconut is one of my fav things to eat, drink, blend. No matter what form it’s in if it’s available you can bet This African is all over it LOL.  As for the recipe it is not one that takes alot of time or difficulty. In fact, I totally recommend as a good one to make for friends who enjoy a little kick to their taste buds–never be afraid to challenge your palate.  Go ahead and try it, and let me know what you think!

Thank you,

This African

Print Recipe

Coconut red curry noodle soup with chicken and prawns

Thai red curry mixed with coconut milk, sauteed chicken, vegetables, lemon grass and prawns With noodles.

Course

Main Dish, soup

Cuisine

Asian Fusion, thai

Prep Time

5-10 min

Cook Time

15 min

Passive Time

10

Servings

servings

Ingredients

chicken

• 10 strips chicken tenderloin (chopped) you can also use 2 large boneless skinless chicken breast, sliced and chopped
• 1 tsp old bay seasoning
• 2 tbsp olive oil

Soup

• 2 cans Coconut milk 400 ml in each can
• 1 can red curry paste
• 1 cup chicken broth
• 3/4 cup diced red pepper
• 1 cup chopped baby bok choy
• 1 cup sliced shitake muchrooms you can use any mushroom per preference
• 1/2 cup chopped thai basil if you can't find thai basil, use some regular basil. Thai basil has a minty taste to it and it sweeter.
• 1 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 cup bean sprouts
• 1 stick lemon grass chopped
• 10 oz fettucine noodles fresh or dried, I used fresh cooked per package directions

prawns

• 12 count large raw thawed prawns you can also use jumbo shrimp
• 1 tsp old bay seasoning
• 1 tbsp olive oil

Course Main Dish, soup Cuisine Asian Fusion, thai Prep Time 5-10 min Cook Time 15 min Passive Time 10 Servings servings Ingredients chicken 10 strips chicken tenderloin (chopped) you can also use 2 large boneless skinless chicken breast, sliced and chopped 1 tsp old bay seasoning 2 tbsp olive oil Soup 2 cans Coconut milk 400 ml in each can 1 can red curry paste 1 cup chicken broth 3/4 cup diced red pepper 1 cup chopped baby bok choy 1 cup sliced shitake muchrooms you can use any mushroom per preference 1/2 cup chopped thai basil if you can't find thai basil, use some regular basil. Thai basil has a minty taste to it and it sweeter. 1 tbsp fish sauce 1 tbsp granulated sugar 1 cup bean sprouts 1 stick lemon grass chopped 10 oz fettucine noodles fresh or dried, I used fresh cooked per package directions prawns 12 count large raw thawed prawns you can also use jumbo shrimp 1 tsp old bay seasoning 1 tbsp olive oil

Instructions

1. Gather your Ingredients.

   
2. Cook pasta per package directions.

   
3. Chop up red pepper.

   
4. mushrooms and bok choy, set aside.

   
5. Heat 1 tbsp of olive oil in a large skillet on medium heat. When oil is hot toss in chicken, and cook for 5-6 min, making sure to turn so all sides can be cooked. In the mean time cook pasta per package direction.

   
6. Once chicken is cooked, add mushrooms, red pepper, bok choy, cook for about 1 min.

   
7. Next add all of the curry paste, mix and cook for about one minute or until fragrant.

   
8. Add one can of coconut milk and let come to a boil.

   
9. Chop up lemon grass and basil, and add to pan.

   
10. Next add second can of coconut milk, fish sauce and sugar. Stir and let come to a boil, turn down heat and let simmer for 3-5 min.
11. In another pan heat olive oil on medium heat, toss in washed prawns, unpeeled add seasoning and cook till pink.

    
12. Plate using a deep bowl, or noodle bowl. Add some curry to bowl, add pasta and place more curry on top. Add washed bean sprouts, basil and prawns, sprinkle with red pepper flakes and enjoy.

    

Share this Recipe