Green Curry Noodle Soup

green curry paste

• 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

soup

• 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

1. For green curry paste: Place all ingredients into the well of a food processor and blend until smooth, 3 to 4 minutes.
2. 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.
3. Add curry paste and makrut leaves (or lime peel) and toast mixture for 1 to 2 minutes.
4. 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.
5. Stir in rice noodles and continue to simmer for 5 minutes.
6. Ladle soup into bowl and top with cilantro leaves, Thai basil leaves, mint leaves, and thinly sliced Serrano peppers. Serve.