Quick And Easy Noodle Recipes
Spicy Thai Curry Noodle Soup
I suspect that the cold snowy weather is the inspiration behind all of the tantalizing bubbly hot bowls of Asian noodle soups I have been obsessing over lately. Especially this one and Deep down I want to do things like make homemade Pho Broth and scratch Ramen, but the truth sadly is that I am just too lazy, too short on time and desperate for immediate gratification. And that is what this soup will give you. Almost immediate gratification. In 15 minutes you have a broth with depth of flavor that will confuse you into thinking that it was simmering away all day. And the instant cook rice noodles shave even more time off and have the most wonderful texture ever. The pile of fresh toppings cuts through the rich broth and makes the whole soup sing. While I loved that this was such a fast and easy meatless meal, you could certainly add some shredded chicken or thrown in a handful of shrimp for the last 2 minutes of cooking to make it even more hearty. I hope this leaves you feeling cozy and all warmed up! It is working for me as I am having a bowl while I write this (It’s the third time I have made this in the last 2 weeks if that says anything.) I also forgot to tell you that I thin sliced an onion and sautéed it in the curry-coconut paste before adding the broth and that was an excellent addition- try this for sure!!
To make this Spicy Thai Curry Noodle Soup:
• Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
• In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently.
• Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.
• Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
• Garnish with fresh cilantro, thai basil, red chili’s and green onions.
Ingredients
• 3 garlic cloves, chopped
• 2 tablespoons fresh ginger
• 2 tablespoons red curry paste
• 2 tablespoons coconut oil
• 4 cups chicken broth
• 3 cups coconut milk
• 6.75 ounces of rice sticks (really thin rice noodles)
• Fresh cilantro, thai basil, red chili’s and green onions to garnish
Instructions
1. Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.
2. In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
3. Add the chicken broth and deglaze the pot. Add the coconut broth and bring the broth to a boil. Season to taste with kosher salt.
4. Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.
5. Garnish with fresh cilantro, thai basil, red chili’s and green onions.
veggie laksa
serves 3
- Laksa is a wonderful coconut milk based noodle soup that hails from Malaysia. These days you can get commercial laska or other Thai curry pastes that take all the hard work out of it.
- I’ve used Singapore noodles in this recipe which are a fine version of fresh hokkien noodles but I have eaten laksa with rice noodles and even a combination of the two so feel free to substitute.
- I’ve cheated a little on the 5 ingredient rule by including ‘mixed chopped vegetables’ as a single ingredient. I actually used a carrot, a zucchini and a red pepper, all cut into little batons. Chicken laksa is also really popular. Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.
Ingredients:
- 3/4lb (350g) fresh Singapore noodles
- 2oz (60g) Laksa paste or other Thai curry paste
- 1 large can (1 1/2 cups) coconut cream
- 2 cups mixed chopped vegetables (see note above)
Instructions:
- handful fresh basil leaves
- Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
- Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking.
- To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.
0 comments:
Post a Comment