A few years ago, I was both blessed and cursed after trying Noodles & Company’s Thai Curry Soup. Blessed because the stuff is delicious; cursed because the stuff is delicious.
[and, not the healthiest choice]
Needless to say, there was good reason to remix this recipe. I love this soup, but since I want to eat it all the time, it’s not a sensible choice to order the real deal 7 days per week. My jeans don’t conform to this decision.
Don’t be scared about the seemingly long list of ingredients. You probably have everything in your kitchen right now besides the coconut milk, lemongrass, Chinese cabbage, bok choy and scallions.
Now, if you want, you can leave the cilantro and scallions out of the initial cooking process and just use them as garnish. Some people don’t care for the way they look when they’re cooked, but I like the flavor that they add to the soup. Either way is good, so the decision is yours.
Or, you can substitute the scallions for red onion.
Or, you can leave both out.
Or, you can do 1/2 and 1/2.
You could also slice up a raw tomato into wedges and add a wedge or two to each bowl when you serve the soup.
This soup is a party waiting to happen.
I’m a total mushroom-a-holic. I love them lots.
I normally taste my soup throughout the cooking process, not only because I’m impatient, but also because the flavor tends to change as it cooks. I like this soup pretty flavorful, so I add a lot of curry powder. If you hate curry powder, you can leave it out, but it’ll be much less tasty.
To round off this soup, I added some marinated and grilled firm tofu. It was fantastic. You could also add chicken or shrimp, and it will be just as yummy.
This recipe will yield about 8 – 2 cup servings of soup, which is similar to the serving of a “regular” bowl at Noodles & Co. Here is the nutritional information for each serving (assuming 8 – 2 cup servings):
Not too shabby, right?
Print the recipe, and make it…it’s delicious!