Wednesday, February 12, 2014
Red Curry Noodle Soup
We've had a couple of busy & rough weeks in our family - illness, funeral, dental procedures, ER visit - stuff that inevitably happens in family life but definitely not the fun stuff. I am pleased to report that we're all on the mend and I'm hoping the end of the week is brighter than the start!
After my husband and daughter were feeling better from the flu, I wanted to make some soup for supper because it sounded comforting. This isn't too spicy and with a broth & coconut milk base, is pretty easy on the belly. It can easily be gluten free if you use a gf soy sauce (the Thai Kitchen curry pastes and others I've looked at are gluten free). Baby girl loved the plain rice noodles! I had the thicker pad thai kind (more like fettuccine) but the thin rice stick would work well too. I want to try it with Thai basil in addition to the cilantro for garnishing at the end.
Red Curry Noodle Soup (4 servings)
adapted from Considering the Campbells
4 oz rice noodles (I used pad thai noodles)
1 T olive oil
2-3 T red curry paste
2 cloves garlic, minced
1 small jalapeño or other pepper, minced (optional)
2 c. chicken or vegetable broth
1.5 c. sliced carrot (I bought a bag of shredded carrots)
1 can lite coconut milk
1 red bell pepper, sliced
4 green onions, thinly sliced
juice of 1 lime
1/4 cup soy sauce
a bunch of cilantro, chopped
Cook the rice noodles according to the package but don't overcook - al dente is good.
Heat the olive oil and curry paste in a large pan and stir it together until it's bubbly. Add the garlic and jalapeño, sauté a little bit, and then stir in the chicken broth and carrots. Bring to a boil and boil for about a minute. Add the red bell pepper, green onions, and the can of coconut milk. Bring to a boil. Remove from the heat and add the soy sauce and lime juice.
Put the noodles in a bowl and ladle the soup on top. Garnish with cilantro.