In the past few years I have fallen in love with these Thai Noodle Soups. When SP had a recent shoulder surgery, I found and made the one by Lauren Allen of Tastes Better from Scratch. When I shared the recipe with my sister Mush, she reminded me that she had shared a very similar recipe with me years prior from Damn Delicious. They both are quite similar and equally delicious. Best part? You don't need to precook the noodles in either recipe. Win win!
Anyway, here are the two recipes for your reference.
Thai Chicken Noodle Soup by Laura Allen of Tastes Better from Scratch
My notes:
- Use the entire jar of Thai Kitchen red curry paste
- Put the noodles straight in - don't precook them.
- Skip the mushrooms (ew!) and you can add more peppers or carrots instead
- Thai Basil can be hard to find in rural Maine, regular basil is fine!
My Notes:
- It really is damn delicious!
- The more curry paste the better!
- You can add the noodles raw with no pre-cooking
- The scallions are a nice touch, but so are scallions.
Posts
