Squid Curry Soup

Name: Squid Curry Soup
Ingredients: 4 ounces thin rice noodles; 1 bunch scallions; 2 teaspoons peanut oil; 2 tablespoons red Thai curry paste; 14 ounces can reduced fat coconut milk; 1 1/2 cups low sodium chicken broth; 1 pound squid tubes and tentacles; 2 cups bean sprouts; 1 tablespoon nam pla (Thai fish sauce); 1 lime, juiced; 1 handful fresh cilantro or parsley

11 ingredients

4 steps

Ingredients

4 ounces thin rice noodles
1 bunch scallions
2 teaspoons peanut oil
2 tablespoons red Thai curry paste
14 ounces can reduced fat coconut milk
1 1/2 cups low sodium chicken broth
1 pound squid tubes and tentacles
2 cups bean sprouts
1 tablespoon nam pla (Thai fish sauce)
1 lime, juiced
1 handful fresh cilantro or parsley

Directions

1

Prepare the rice noodles. Place noodles in a bowl and pour boiling water over them to cover. Let them soak as you prepare the rest of the soup, but stir them a few times so they don't stick together.
2

Heat oil in a medium or large saucepan. Add the curry paste to the oil and cook for 3 minutes, stirring often, until fragrant. Stir in the coconut milk and the chicken broth, then simmer for 2 minutes. Add the squid to the pan, then simmer for 2-4 minutes, until the tubes and tentacles have become opaque.
3

Stir in the bean sprouts and the greens of the scallions. Season the soup with nam pla, lime juice, and a pinch or two of sugar if you want to add a little sweetness, then remove it from the heat.
4

Drain the noodles and divide them among 4 serving bowls. Ladle the soup over the noodles, then garnish with cilantro or parsley.