I’ve been meaning to post the recipe for this coconut curry noodle soup for a few weeks and what sparked me to get down to it was a little conversation I had over lunch today. I talked about how I feel like I haven’t made the time to work on posting more to my blog, despite taking lots of pictures of my final cooked product, I haven’t spent the time to write up the story to go along with my photos and recipes.
One friend said, “Whenever I find a recipe online, I usually skip over all the written content and scroll straight to the recipe.” And then I realized, Oh wait, I totally do that too.
So here it is, plain and simple: I’m a big fan of soup and in the winter time I can’t get enough of it. Today’s coconut curry noodle soup is brought to you by my winter blues and constantly cold hands; if you like spicy soup with lots of depth of flavor, this one’s for you!
Pro tip: cut your spaghetti squash like this to get long strands of noods!
Coconut Curry Noodle Soup
Ingredients
- 1 onion, sliced
- 8 garlic cloves, minced
- 1 stalk lemongrass, cut into thirds and smashed with a meat pounder
- 2 thai birds eye chilis, minced
- 2 inch knob of ginger, grated
- 1 tbsp red curry paste
- 1/3 cup almond butter
- 4 cups chicken broth
- 1 tbsp fish sauce
- 1 can coconut milk
- 1-2 chicken breasts, cut into small pieces (optional)
- 1 medium spaghetti squash
Toppings of choice
- enoki mushrooms
- soft boiled egg
- chopped spinach
- sweet corn
- bamboo shoots
- lime
- chili oil
Instructions
- Preheat oven to 400 degrees F. Cut spaghetti squash into rounds and place on parchment paper. Season with olive oil, salt and pepper. Place in oven for 30 minutes.
- Heat a large pot over medium heat with 1 tbsp coconut oil. Cook chicken until no longer pink and set aside.
- In the same pot, add another tbsp of coconut oil, then add onions and cook until translucent. Add garlic, lemongrass, chilis, ginger, and curry paste and cook until fragrant, 1-2 minutes. Add almond butter, fish sauce and chicken broth and bring to a boil, then reduce to a simmer for 20 minutes. Add the coconut milk in the last 5 minutes of cooking to heat through.
- Once the spaghetti squash is done roasting, remove from oven until cool enough to handle. Scrape out noods.
- Place one serving of noods into a bowl and spoon soup over top. Top with your toppings of choice! I chose a soft boiled egg, fresh enoki mushrooms, corn, bamboo shoots, spinach, a squeeze of lime and chili oil. Enjoy!