Ingredients for 4 servings
- 1 Tbs avocado oil
- 1 cup finely chopped onion
- 2 Tbs ginger garlic paste (or 1 Tbs ginger and 3 cloves garlic, grated)
- 3-4 Tbs red curry paste (I use Maesri)
- 4 cups chicken broth, homemade preferred
- 1 can coconut milk (13.5 oz)
- 1 Tbs brown sugar
- 1 Tbs fish sauce
- Juice of 1 lime
- 1 bunch of basil
- Optional: white rice, frozen dumplings or gyoza, rice noodles, shrimp, chicken, and/or tofu
- thinly sliced scallions, chopped cilantro, minced Thai chile, lime wedges, and chile crisp for serving
Method
Heat oil in a Dutch Oven or large high-sided skillet on medium-high and add onions. Cook for 3-5 minutes.
When softened, add garlic ginger paste (or fresh) and cook for about 30 seconds. Add curry paste and incorporate well.
Add chicken broth and coconut milk, stirring carefully to blend. Bring to a simmer and cook 8-10 minutes to marry the flavors.
Add sugar, fish sauce, lime juice, and 10-15 whole basil leaves. Reduce heat to low while you consider your add-ins:
Cooked white rice: serve on the side or in a separate bowl.
Dumplings: cook following package directions and add for last 5 minutes of cooking.
Noodles: add cooked noodles (ramen, udon, or vermicelli) to warm during the last 5 minutes of cooking. Dry rice noodles can be cooked in the soup and added with coconut milk and broth.
Proteins: add cooked chicken, pork, or tofu the last 5 minutes. Alternatively, sauté raw proteins in oil for 3-5 minutes before the onions and set aside until final 5 minutes. Raw shrimp can be added to the final 5-10 minutes of cooking as well. A halved boiled egg with a creamy yolk is a mighty fine side too.
Veggies: add peppers, broccoli, carrots, cauliflower, cabbage…anything either as you sauté the onions or as a crisp, fresh topping.
Dress with more chopped fresh basil, cilantro, scallions, a sprinkle of Thai chiles, lime wedges, and a dollop of chile crisp. Serve warm in large bowls with lots of napkins and cold Singha!
Foodishness 