Comme au Resto: Soupe Thaï Cari Rouge et Lait de Coco - HOP DANS LE WOK

Welcome to Off dans le Wok, the YouTube channel to learn how to cook Asian food easily at home. Today's video is in collaboration with Starfrit, and we offer you a delicious Thai curry and coconut milk soup recipe. It's a recipe you've often asked us for, and today we're making it for you. So here are the ingredients we're going to need today. If you need the written version to be able to print it, it will be available on our blog, and we will include the link in the description of the video. If you've already eaten this dish in restaurants, there's a good chance you've had a chicken version. I think it's the most popular, so that's what we're going to do today. I took my chicken breasts out of the freezer last night, so they're still a little firm. It's going to be a lot easier to cut into thin slices. And you may have noticed that in restaurants, the chicken has a slightly chewy texture. It's very tender. And to do that, we're going to marinate it for a little 30 minutes with baking soda. You'll see that it's going to change the texture completely. If you find that baking soda is a little hard to mix in the chicken, you can just add a little water, about a tablespoon. It will be easier to distribute evenly. After that, we're going to let it marinate in the fridge for 30 minutes. We're going to move on to preparing our vegetables. Today, I made a version with sweet potatoes. You could take zucchini too, or any other vegetable of your choice. But with sweet potatoes, we're going to try to make big pieces, I'd say a good 3 cm. If you make them too small, it may cook too much and it will get lost a little in the broth because it will disintegrate. Once you have your cubes, you can soak them in cold water to prevent them from browning. To add a little color, I'm also going to add red pepper. I'm just going to cut it into julienne. And julienne, we cut them in half. And we're going to chop the garlic finely. In this soup recipe, we're going to use chicken broth. You could use 1 liter of homemade chicken broth. In this case, you'll just have to adjust the salt to your taste, but I'm going to use 1 cup of quinoa broth and 1 liter of water. Normally, it would have taken me 2 cups of broth for this amount of liquid, but I wanted to avoid it being too salty because we're going to have other salty elements in the recipe. And the red curry paste that we're going to use today is the Mayploy brand. I think it's the commercial brand that I prefer. I find it very tasty, it's very quick to use, but you could also use our homemade red curry paste. If you haven't already seen our video, we'll include the link below this video too. It's true that the Mayploy curry paste is perhaps a little more spicy than our homemade curry paste. So if you're really not tolerant of spiciness, maybe making a homemade version would be more appropriate for you. And the last thing we're going to prepare is the cooking of our rice vermicelli. You could take a little wider noodles, but for this soup, I like to have the thinnest vermicelli possible, so that it will absorb the broth well. And we go with rice noodles because it's the most classic, it's what we find in restaurants. But if you want to go with other types of noodles like egg noodles, it's up to you. This soup is good with any type of noodles. So we're going to cook the vermicelli following the instructions on the packaging. With thin vermicelli like that, we could just soak them in hot water and drain them. It will end up soaking into the broth of the soup. But I'm going to boil them for about 1 to 2 minutes, just enough for the noodles to soften, but not too much for them to become too soft. After that, we're going to drain them. We're going to rinse them very well under cold water to stop cooking. We're going to drain them again to get the excess water out. By rinsing them under cold water, it will also prevent them from turning into bread. But of course, when serving the soup, it's going to be a little colder. What I do is I'm just going to separate the vermicelli portions into bowls and I'm going to put them in the microwave for a few seconds before putting the broth in. But honestly, if you put the hot broth on the cold vermicelli, it will just balance out and you will already be at a good temperature to eat. It's been 30 minutes since the chicken was marinated. We're going to rinse it very well to remove the baking soda. And we're going to drain it to remove as much water as possible. We'll set that aside and start the soup. So in a large pan over medium heat, we're going to put some oil and we're going to cook the garlic for 15 to 30 seconds. Wait until the garlic starts to brown slightly. We're going to add the red curry paste and we're going to continue to cook for 2 minutes. If you see that it's a little dry at the bottom of the pan, do not hesitate to add a little oil. By returning the curry paste like that in the oil, it will really bring out the flavors. You will notice that the oil will start to be red. Your soup will be much tastier if you take the time to do this step. Then we will be able to add our chicken broth, the coconut milk, the fish sauce, and today I use the squid sauce. And we also add the sugar. We can turn the heat up to bring it to a boil. And as soon as it starts to boil, we lower the heat a little bit and let it simmer for 5 minutes without the lid. We let it simmer a little bit like that so that the flavors spread well in the broth. We add the cubes of sweet potato. We bring it back to a small boil and we will continue to simmer for 8 minutes. Then we can add the red peppers and continue simmering for 2 minutes. We add the pieces of chicken directly to the broth. We will try to stir them a little bit to distribute them well. We will bring the soup to a boil and we will cook the chicken until it is completely cooked. Normally it will take 2 to 4 minutes. And there, don't worry if it makes a little bit of noise, it will make foam because of the baking soda, it's normal. The foam will no longer be there when we turn off the heat. Once the chicken is cooked, this is where we can taste the broth and we can make small adjustments. A little more fish sauce, a little more sugar or just a little more salt. But if it's to your liking, you turn off the heat and we'll be ready to serve. We put a portion of us in the bowl. We put the broth with a few small pieces of chicken, potatoes, peppers. And there are several garnishes that can be added, such as germinated beans, fine herbs. Basil is really great in this recipe. You can put a little bit of coriander, small crushed peanuts. And we must not forget the lime quarter. Lime in this recipe really adds a lot. As you have seen, it is a recipe that is really not long to make, it is not complicated either. The broth is so good. If you are not very tolerant of spiciness, you may find it a little spicy. You can adjust the amount of curry powder as you want. I'm going to put a little more lime. This is a good recipe to make on weekdays and it is eaten well reheated too. But if you make a bigger portion to keep it in the fridge, don't mix the noodles in the broth, otherwise the noodles will really soften a lot. The flavors are magnificent. And you will see, the small noodles allow you to capture more soup too. So the noodles are tastier. And you will see, it is really the talent in each noodle that you will taste. Excellent! If you ever want to contribute to the channel, it is possible with our Patreon page. And by becoming a contributor, it gives you access to some bonuses. If you have questions for us, the best place for that is the Facebook group Cuisine Asiatique fait maison. And don't forget to subscribe to our channel if you don't want to miss any recipes. And on that, we'll see you next time. Bye bye! Do you want to taste the little broth, Amy? Is it a little spicy? Oh! It's the best! The best! Amy, we say bye bye? Do you want chicken? Yeah?