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A fragrant blend of creamy coconut milk, fresh ginger, and lemongrass creates this authentic Thai soup that captures the vibrant flavors of Bangkok's street food. Perfected through years of cooking traditional recipes, this soup balances rich coconut with bright aromatics for a deeply satisfying bowl that warms both body and soul.
The magic of this soup lies in the careful layering of fresh aromatics and rich coconut milk. When served, the fragrant broth reveals complex layers of flavor - from the initial hit of ginger to the lingering lemongrass finish.
Essential Ingredients Guide
- Rice Noodles - Choose thin, white rice vermicelli for the ideal delicate texture
- Fresh Ginger - Select firm, shiny roots with thin, easily scraped skin
- Lemongrass - Look for firm, fragrant stalks and use only the tender bottom portion
- Coconut Milk - Use premium brands with at least 60% coconut content for best results
Step-by-Step Instructions
- 1. Prepare The Aromatics
- - Slice onions into thin half-moons
- Peel ginger using spoon edge
- Finely grate ginger
- Remove tough outer layers of lemongrass
- Thinly slice tender lemongrass portions
- Clean and dry cilantro, preserve stems
- Zest limes before cutting - 2. Cook The Noodles
- - Bring large pot of water to boil
- Do not salt water
- Cook vermicelli 1-2 minutes
- Test for al dente texture
- Drain quickly in fine-mesh strainer
- Rinse with cold water
- Shake well to remove excess water - 3. Make The Base Broth
- - Heat water in clean pot
- Crumble in bouillon cube
- Stir until fully dissolved
- Keep hot without boiling
- Maintain temperature for next steps - 4. Build The Aromatic Broth
- - Heat heavy-bottomed pot
- Add olive oil over medium-high heat
- Cook onions until translucent (2-3 minutes)
- Add grated ginger until fragrant
- Stir in red curry paste, toast 30 seconds
- Allow slight caramelization on pot bottom - 5. Final Assembly
- - Deglaze with hot broth while stirring
- Stream in coconut milk while whisking
- Add sliced lemongrass
- Simmer gently 5 minutes
- Taste and adjust seasoning
- Hold at low heat without boiling
For efficient service, prepare all garnishes before starting the broth.
Traditional Garnishes
- Fresh bean sprouts
- Cilantro sprigs
- Thai basil leaves
- Sliced bird's eye chilies
- Crispy fried shallots
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Storage and Reheating
- Store broth separate from noodles
- Reheat gently without boiling
- Cook fresh noodles when needed
- Add fresh herbs only at serving
This soup embodies the essence of Thai cuisine - fresh, aromatic and comforting. The careful balance of coconut richness with bright herbs creates a truly authentic taste of Thailand.
Each bowl connects back to those bustling Bangkok street stalls where vendors carefully tend their simmering pots of fragrant broth throughout the day.
With quality ingredients and proper technique, this soup offers a moment of culinary transport - warming both body and spirit with its aromatic embrace.
Recipe Tips
- → Can this soup be frozen?
- Not a good idea. The texture of the noodles and coconut milk changes. It’s best when eaten fresh.
- → How can I make it spicier?
- Mix in some extra red curry paste or toss in a few fresh or dried chilies, depending on your heat preference.
- → What’s a good swap for the noodles?
- Rice noodles, shirataki noodles, or even silken tofu work well as substitutes.
- → How do I add more protein?
- Throw in shredded chicken, shrimp, tofu, or tempeh for extra protein.
- → How should the soup be stored?
- Keep it in the fridge for up to 2 days. Reheat gently, and it’s a good idea to cook the noodles separately.