THAI COCONUT CURRY NOODLE SOUP WITH SOFT SHELL CRAB (SOFT SHELL CRAB KHAO SOI )
INGREDIENTS
Serves: 3-4 4 ounces rice noodles 1-2 tbsp coconut or vegetable oil 1 shallot finely diced 1 tbsp fresh ginger, chopped or grated 2 garlic cloves, minced 2 tbsp Thai red curry paste (store bought) ½ tsp turmeric - optional pinch cardamom- optional 1 can coconut milk 1 cup chicken broth (or use water and one chicken bouillon cube) 1 thinly sliced red bell pepper (optional- sub other veggies) 2 tbsp fish sauce 2 tbsp soy sauce 2 ½ tbsp sugar, or alternative substitute 1 tbsp chilli garlic sauce (sambal olek) Raw, deveined soft shell crab (or pan- seared cubes of tofu, or very thinly sliced raw chicken or even leftover rotisserie chicken) 1 lime Garnish with fresh basil or cilantro, bean sprouts, scallions or red onions.
Notes: To bump up the flavourful coconut broth even more, add a 10cm piece of lemongrass, smashed, a few slices of galangal or a couple of kaffir lime leaves (all optional)
INSTRUCTIONS
1. Place noodles in a shallow baking dish and boil enough to just cover them. 2. While water is boiling, prep the shallots, ginger, garlic, red bell pepper, then get all other ingredients ready by the stove. 3. In a medium pot, heat oil over medium heat. 4. Add shallots and ginger. Saute until fragrant and golden, about 3 minutes. Add garlic and red curry paste. Fry for 1-2 minutes. 5. Add the coconut milk, water and bouillon cube and bring to a simmer, stirring. Once gently simmering add the bell pepper, soy, fish sauce, sugar and chili garlic sauce. 6. Add the chicken and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime or salt if necessary. 7. Drain the noodles. If serving the soup immediately, toss the noodles right into the pot and then serve. 8. Alternatively, divide noodles into bowls, and ladel soup over top. 9. Garnish with fresh basil, bean sprouts, thinly sliced red onion and chopped scallions. 10. Deep fry soft shell crab and nicely decorate. 11. Note: You can make the soup the day before and keep in the fridge, keeping the noodles separate (they will swell in the soup) and simply reheat.