Red
Thai Curry Soup (slightly adapted from Amuse Your Bouche.
Servings: 4+, Total Time: 20 minutes)
Ingredients
· 1 16 oz. mixed stir-fry vegetables (I
used a frozen Asian blend), cooked
· 2-3 Tbsp. red Thai curry paste
· 14.5 oz. can light coconut milk
· ½ 16 oz. pkg egg noodles, cooked
· Salt
· Black pepper
· 14.5 oz. water (fill the can from the
coconut milk)
· 2 Tbsp. fresh coriander, chopped
Instructions
1. Add the curry paste and cooked
veggies to a large frying pan, mix well (I used 2.5 Tbsp. curry paste so that
my husband could handle the dish) over medium heat.
2. Add the coconut milk and the noodles,
and season to taste with salt and pepper. I also added around 1 can of water –
just add what you need to get the curry/soup to your desired consistency.
3. Cook over medium heat for about 5
minutes, simmering very gently, until the curry is hot. Add the coriander
and serve immediately
I
converted the numbers from the original recipe using an online calculator (the
oz. were in ML and grams) and I think that the proportions were slightly
off. I used a whoel bag of noodles, which is why I suggest half a bag in
the ingredients list. One bag was way too much and made this a curry, not
a soup.
The
taste of this dish was just OK for me, not as spicy as I woul dhave liked and
not with the depth of flavor that I am used to from my other curry
dishes. I don’t think that was just the noodles. Maybe extra
coconut milk instead of water or maybe some other spices would help. I
did use dried coriander instead of fresh (2 tsp.), but I don’t think that
affected the taste.
