Green Curry Noodle Soup

Ingredients

• 1/2 bunch Thai basil leaves
• 1/2 bunch cilantro leaves
• 2 makrut lime leaves (or the zest of 2 limes)
• 1 (4 inch) piece lemongrass
• 4 garlic cloves
• 1/2 shallot, chopped
• 1 (2 inch) piece peeled ginger
• 1/2 Serrano pepper
• 1/4 teaspoon shrimp paste (or 5 to 6 dashes fish sauce)
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cumin
• 2 tablespoons extra virgin olive oil
• 1/2 shallot, diced
• 2 garlic cloves, thinly sliced
• 1 bunch beech mushrooms
• 1/2 cup sliced (and canned) bamboo shoots, drained
• 3 tablespoons green curry paste
• 2 makrut lime leaves (or 1, 3 inch lime peel)
• 2 cups coconut milk
• 1 cups chicken stock
• 12 ounces flat rice noodles, cooked
• salt and pepper to taste
• cilantro leaves
• Thai basil leaves
• mint leaves
• thinly sliced Serrano peppers

Instructions

1. 1

   For green curry paste: Place all ingredients into the well of a food processor and blend until smooth, 3 to 4 minutes.

2. 2

   For soup: Pour oil into a saucepan and place over medium-high heat. Add shallot and garlic and sauté for 1 to 2 minutes. Add mushrooms and bamboo shoots and continue to sauté for 2 to 3 minutes. Season with salt and pepper.

3. 3

   Add curry paste and makrut leaves (or lime peel) and toast mixture for 1 to 2 minutes.

4. 4

   Stir coconut milk and stock into the saucepan and reduce heat to medium. Season with salt and pepper. Simmer mixture for 10 to 12 minutes.

5. 5

   Stir in rice noodles and continue to simmer for 5 minutes.

6. 6

   Ladle soup into bowl and top with cilantro leaves, Thai basil leaves, mint leaves, and thinly sliced Serrano peppers. Serve.