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Red Curry Noodle Soup

November 17, 2008

Greg and I went on a very long, cold run yesterday and needed a warm, filling dinner.  I decided that a soup of noodles, vegetables and meat in a rich curry broth, like the one I get at Thai Bowl, fit the bill.  This is a quick dish that you can customize any number of ways- choose your own veggies and protein, and use red or green curry paste.  It serves 6.

Ingredients:

1 package rice noodles

2 broccoli crowns, cut into bite size pieces

6 small Thai eggplants, cut into quarters

1 14 oz can straw mushrooms (drained), or 8 button mushrooms, cut into quarters

1 red bell pepper, cut into strips, then halved

1 medium zucchini, sliced into 1/8″ rounds

1 14 oz can coconut milk

1 14 oz can coconut cream

1 14 oz can chicken or vegetable broth

1 scant Tablespoon red or green curry paste

2 T palm sugar or brown sugar

3 T fish sauce

1/2 a lime, juiced

3/4 lb medium (51-60 count) peeled shrimp, squid, thinly sliced chicken of tofu cubes

Directions:

Soften rice noodles- pour boiling water over rice noodles in a large bowl, and let soak for 15 minutes, or until softened.  If noodles are still tough after 15 minutes, drain and cover with more boiling water and let sit until soft.  Drain and set aside.

Spray a wok or large non-stick skillet with cooking spray and heat over medium high.  Add broccoli and eggplant and stir fry for about 4 minutes.  Add zucchini, bell pepper and mushrooms and continue to stir fry, adding a little water to create steam, for another 3-4 minutes, until vegetables are tender but still crisp.

Meanwhile, in a large stock pot bring coconut milk, coconut cream and chicken or vegetable stock to a boil over high heat.  Add curry paste, sugar, fish sauce and lime juice.  When it comes to a boil, reduce heat and let simmer for 5 minutes to incorporate flavors.  Taste and adjust flavor with more sugar, fish sauce or line juice as needed.  Add shrimp or other meat and simmer until just cooked (about 3 minutes for shrimp).  Add vegetables and cook until heated through.

Divide noodles among soup bowls and label vegetable mixture and broth into bowls.

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One Comment leave one →
  1. Haley permalink
    February 5, 2009 9:58 am

    I made this last night and it was seriously delicious. It was the perfect warm and comforting meal for a 17 degree night. I can’t wait to have it again for lunch today!

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