TOTALLY THAI TUNA COCONUT CURRY NOODLE SOUP

Ingredients

1.5 ounces dried shitake mushrooms

2, 5 ounce cans Dolores Chunk Light Yellowfin Tuna in Oil

1 medium onion, chopped

8 cloves garlic, chopped

2 tablespoons fresh ginger root, minced

1 jalapeno pepper, chopped (including seeds)

1 Thai chili pepper, minced (if you do not like a lot of spice, this can be omitted)

1 small red bell pepper, chopped

1 small yellow or orange bell pepper, chopped

3 tablespoons red curry paste

1 cup sweet potatoes, peeled and shredded on the large hole of a box grater

1 teaspoon salt

2 cups chicken stock

2, 13.5-ounce cans unsweetened coconut milk

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons cane sugar (or brown sugar)

2 ounces vermicelli rice noodles

2, 5 ounce cans Dolores Chunk Light Yellowfin Tuna in Water

½ cup cilantro, chopped (plus more leaves for garnish)

½ cup scallions, chopped (plus more for garnish)

Lime wedges for garnish

Instructions

Place the dried mushrooms in a small bowl and cover them with boiling water.  Place a small plate or weight on top of them so they stay submerged.  Set aside and let them rehydrate while you prepare the rest of the soup.

Drain the oil from both of the cans of the tuna packed in oil into a large Dutch oven (5 quart) or soup pot over medium heat.  Set the remaining tuna aside for later.

Add the onions, garlic, ginger, jalapeno, and Thai chilis to the hot tuna oil.  Cook, stirring frequently, until soft and fragrant, about 2-3 minutes.  Add the red and yellow bell peppers to the pot along with the curry paste and continue cooking, stirring occasionally, for 3-4 minutes until the peppers begin to soften.  Add the sweet potatoes and salt and cook for 2 more minutes.

Add the chicken stock, coconut milk, fish sauce, lime juice, and cane sugar to the pot and bring to a boil, stirring to dissolve the sugar.  Bring the soup to a low boil.

Add the vermicelli noodles and cook until the noodles begin to soften, gently pulling them apart as they do with 2 forks.  Once they are softened add the tuna from the first 2 cans (packed in oil) the 2 cans of tuna in water (including water) to the pan.  Stir until everything is evenly distributed in the soup. Turn the heat to low.

Drain the liquid from the mushrooms and add it to the pot.  Slice the mushroom caps into strips and add them to the pot also.  Cover and cook at a simmer for 10-15 minutes more to let the flavors fully meld.

Just before serving stir in the cilantro and scallions.

Serve hot, garnished with more cilantro, scallions, and lime wedges.

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