# Thai Red Curry Soup

> Brad's Thai red curry soup with coconut milk, spatchcocked chicken, Thai basil, lemongrass, fenugreek, turmeric, and rice noodles.

1 Chicken

2 Cans of Coconut Milk

2 Jars Red Curry Paste

1 White Onion

Bunch of Cilantro & Parsley

Bunch of Green Onion

Bunch of fresh Thai Basil

Garlic (we used a lot)

Ginger (we used a lot)

2 T Turmeric

2 T Dried/Ground Thai Red Chilies

32 Oz Stock

32 Oz Water

1-2 Indian Bay leaves

1-2 Sweet Bay leaves

2 Persian Limes

2 Fresh Limes

1 T Culantro

1 T Fenugreek

1 T Lemongrass

2 t Sugar

2 t Tomato Paste

1 SquirtsThai Seasoning Tube (or a 1 T dry Thai Seasoning)

1 t Grapeseed oil

1 t Chicken fat

Rice Noodles

Spinach (optional)

Step 1 - Spatchcock and dry-brine the Chicken by covering it liberally with salt and pepper. Keep in the fridge uncovered for 4-24 hours.

Step 2 - After brining, heat the dutch oven and add grapeseed oil & chicken fat, then brown the chicken in the oil. Remove chicken and set aside.

Step 3 - In the same dutch oven - over medium heat - add Red Curry paste and bring to simmer. Then add coconut milk and stir until the curry and milk are mixed well (scrape the bottom as you stir).

Step 4 - Add White Onion, Persian Limes, Bay leaves, Culantro, Thai Seasoning, Sugar, Tomato Paste, Turmeric, Thai Red Chilies (optional), Stock, and Water to the curry mixture and bring to boil.

Step 5 - Once boiling, place the chicken and juices in the pot and boil for 5 minutes. Then turn the heat down to low. Remember to keep checking the chicken, once it's cooked you want to remove it and shred it - keep it aside until step 11.

Step 6 - Roughly chop up the Cilantro and Parsley, mince the garlic and ginger, and slice the green onions into small pieces. Set some of the green onion aside for garnish later in step 13.

Step 7 - In a separate pan saute the Cilantro, Parsley, Garlic, Ginger, Fenugreek, and Onions over low heat until they are aromatic and wilted (don't burn!). The Cilantro and Parsley should be well cooked and smushy.

Step 8 - Add a bit of water to the pan with the aromatics, scrape the bottom, then dump into the simmering dutch oven.

Step 9 - Squeeze the two limes into the dutch oven (go ahead and throw the squeezed limes in there too for more flavor), add the fresh Thai basil (stems removed), and add rice noodles. If you wanted to add spinach, now would be the time to do that too.

Step 10 - Simmer until rice noodles are soft.

Step 11 - Add the shredded chicken back to the dutch oven and let simmer until it's reheated (approximately 5 minutes ).

Step 12 - Remove bay leaves, Persian limes, and squeezed limes.

Step 13 - Serve in a bowl and garnish with green onions from step 6.

## Details

- **Category:** Cooking
- **Tags:** cooking, soup, thai, red-curry, coconut-milk, lemongrass, turmeric, rice-noodles, dutch-oven

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