AuthorHeather WallaceCategorysOupDifficultyBeginnerCraving some spicy Thai takeout?? Me too, so I made it myself at home...and you won't believe how easy and delicious it is!!
With the pandemic still going strong here, I try to spice up our weeknight meals to keep us from getting into a rut or becoming stir crazy and bored. And, why not travel the world through your tastebuds when you can't physically travel?
Heat 2 tablespoons of coconut oil in a large stockpot or dutch oven over medium-high heat.
Add 1 medium chopped onion and 1 chopped red pepper. Cook stirring occasionally until soft, about 5 minutes.
Add 3 small chopped zucchini (or 2 medium), 1 can of sweet corn, 1 tablespoon of minced ginger, 3 cloves of minced garlic, and salt and pepper to taste. Continue to cook for 5 more minutes stirring occasionally.
Stir in 3 tablespoons of red curry paste and 1 tablespoon of sambal oelek and cook for 1 minute.
Pour in 6 cups of chicken broth and 1 can of coconut milk.
Bring to a boil then reduce heat and simmer for 10 minutes.
Stir in 1 tablespoon of hoisin sauce and 2 teaspoons of brown sugar.
Add 8-ounces of rice noodles and continue to cook for 5-8 minutes or until noodles are cooked.
Remove from heat and stir in 3 chopped green onions, 1/2 cup of chopped cilantro, and 2 tablespoons of fresh lime juice.
Serve hot and enjoy!
Ingredients
Directions
Heat 2 tablespoons of coconut oil in a large stockpot or dutch oven over medium-high heat.
Add 1 medium chopped onion and 1 chopped red pepper. Cook stirring occasionally until soft, about 5 minutes.
Add 3 small chopped zucchini (or 2 medium), 1 can of sweet corn, 1 tablespoon of minced ginger, 3 cloves of minced garlic, and salt and pepper to taste. Continue to cook for 5 more minutes stirring occasionally.
Stir in 3 tablespoons of red curry paste and 1 tablespoon of sambal oelek and cook for 1 minute.
Pour in 6 cups of chicken broth and 1 can of coconut milk.
Bring to a boil then reduce heat and simmer for 10 minutes.
Stir in 1 tablespoon of hoisin sauce and 2 teaspoons of brown sugar.
Add 8-ounces of rice noodles and continue to cook for 5-8 minutes or until noodles are cooked.
Remove from heat and stir in 3 chopped green onions, 1/2 cup of chopped cilantro, and 2 tablespoons of fresh lime juice.
Serve hot and enjoy!