Ingredients
The following ingredients have 8 Servings
- ½ bunch Thai basil leaves
- ½ bunch cilantro leaves
- 2 makrut lime leaves (or the zest of 2 limes)
- 1 (4 inch) piece lemongrass
- 4 garlic cloves
- ½ shallot, chopped
- 1 (2 inch) piece peeled ginger
- ½ Serrano pepper
- ¼ teaspoon shrimp paste (or 5 to 6 dashes fish sauce)
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- ½ shallot, diced
- 2 garlic cloves, thinly sliced
- 1 bunch beech mushrooms
- ½ 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
Instruction
- For green curry paste: Place all ingredients into the well of a food processor and blend until smooth, 3 to 4 minutes.
- 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.
- Add curry paste and makrut leaves (or lime peel) and toast mixture for 1 to 2 minutes.
- 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.
- Stir in rice noodles and continue to simmer for 5 minutes.
- Ladle soup into bowl and top with cilantro leaves, Thai basil leaves, mint leaves, and thinly sliced Serrano peppers. Serve.
