Chicagoist: Soup’s On - Thai Chicken Noodle Soup

jennaNL

Wed, 04 Mar 2009 16:03:22 -0600

To clarify, I meant I never thought of green curry paste as an addition or substitution to thai coconut soup, since I always used the fresh lemon grass.

V

Wed, 04 Mar 2009 14:38:14 -0600

Can we throw some of that black garlic in this?

that_girl

Wed, 04 Mar 2009 13:34:18 -0600

Ah, true, I suppose it would be pretty slimy after boiling that long. Garnishes are good. I would probably adjust the water down some, maybe to 2c water for the noodles... but we'll see. Your warning is well-taken. It's just I try to make smaller amounts 'cause leftovers only seem to leave our fridge via the garbage disposal.

Anthony Todd

Wed, 04 Mar 2009 13:32:54 -0600

It depends on the curry paste. I always err on the side of too little, because you can add more to taste later - I had one memorable incident where i didn't measure and created an inedible mess.

jennaNL

Wed, 04 Mar 2009 13:29:39 -0600

Only 1 tbsp Thai green curry paste doesn't seem like enough, but I never thought of it as an addition or substitution. When I make this soup, I use fresh lemon grass that's been chopped up, and then strained out at the end. (Lemon grass is available at Whole Foods, FYI). Cooks Illustrated has a very good version as well, that tastes nearly identical to what I get in most Thai restaurants.

Anthony Todd

Wed, 04 Mar 2009 13:18:30 -0600

:-) I post as many as I can. Over the next couple weeks, look for me to shy away from soup and back to cooking. Any requests?

Anthony Todd

Wed, 04 Mar 2009 13:17:28 -0600

That Girl: Trust me. Strain the broth. If you want cilantro, use it as a garnish like i did - after it's been boiled for 20 minutes it's just a slimy mess. I used a lot of water because otherwise the rice noodles don't cook correctly - they absorb a lot. However, this also makes a fair amount of soup - you could cut some out and see how much you get....

Anthony Todd

Wed, 04 Mar 2009 13:16:50 -0600

V

Wed, 04 Mar 2009 13:16:10 -0600

Oooh more recipes on Chicagoist, please! This looks great, definitely going to tackle it soon.

that_girl

Wed, 04 Mar 2009 13:14:10 -0600

Okay, saving this one. Might have to try it out on my husband, who thinks he doesn't like Thai food. (I love cilantro... do you have to strain the broth?:)) Also: that seems to make a huge amount of broth, why so much water?

Ingrid

Wed, 04 Mar 2009 12:19:28 -0600

I always order this soup when I eat at a Thai place. I love it, but I've never made it. I have some chicken stock in the freezer and soup weather is on it's way out for the season, so I'm going to make this tonight!!

Anthony Todd

Wed, 04 Mar 2009 11:59:01 -0600

Thanks - i didn't see that. I'll have to try it this weekend!

theburden

Wed, 04 Mar 2009 11:56:55 -0600

This recipe from the NY Times is mind blowing and also similar to what you have above. http://www.nytimes.com/2009/01/07/dining/071lrex.html?_r=1&ref=dining