Once in awhile as a treat for my husband I tell him I would like to make a special meal of his choice for him. Whatever he wants. This time he picked out a Thai soup. I found this on pinterest here Coconut Curry Noodles. The base of it looked good but as I saw in the comments it was a bit bland for some so I decided to make it my own to make sure it had some zip to it. It isn’t hard to make and you have control with the level of heat.
For the rice noodles, I just follow the directions on the box. Boil for 4-6 minutes then drain.
To start I chopped up some carrot and scallion from our garden and chopped up a few cloves of garlic.
I saute these for a few minutes in olive oil then I add a few tablespoons of Thai red curry paste.
Next I add a bunch of peppers. I got to use our frozen peppers from the garden for the first time and I have to say I was pleased with the result. I don’t like mushy veg and I didn’t get that with this soup.
Next I add about 1 1/2 cup of veg broth and bring to a simmer.
Then I add a can of coconut milk. I have to say, as this was the first time I used this, it was weird! It separates in the can so the solids are at the top. So much so I could turn the open can upside down. I wasn’t expecting that. I mix in the coconut milk and a handful of chopped cilantro.
It was at this point I had to get creative as it was bland. I added a bit of salt, more curry paste as we like the heat, and a bit of soy sauce. It still needed more. So I added a few splashes of lime juice then grated a good amount of fresh ginger.
I have to say the ginger was the right way to go. It really added a great dimension to the flavours. I chopped up a bunch of peanuts and threw half into the soup while cooking. To serve put the rice noodles into the bowl.
Then pour the soup over the noodles. Top with peanuts.
I will definitely be making this again. I loved how it turned out. A few days later we had a little for leftovers so I sauteed up some chicken and then reheated the soup to have together. That worked really well and this would be perfect with prawns.
I love soup and have been on a soup kick lately, I’d love to try this one. I wish my hubby would try something like this!
You can make it mild if you wanted too. Doesn’t have to be spicy.
that looks sooo good. I don’t really cook when the capt out to sea but i will bookmark this for when he returns. One of my tips is to use leftover Yogi ginger tea which I always drink hot or cold as an addition to all my broths or any liquids. I’m just a ginger junky!
Ginger is wonderful! I don’t cook when it’s just me either. Not sure why.
This looks so great! I love ginger and that was definitely the way to go with this soup.
Beautiful and delicious 🙂
It just brought everything together. 🙂
What a great recipe during this raining season. I bet it taste even better now that its winter at your side.
It does warm you up. And the heat from the spice is wonderful.
I enjoy Thai food and your curry sounds great…I like that you added the ginger and lime.
Those flavours are such a great combo. I use it in several recipes.
this looks delicious!
Thanks. And it’s great for the cold weather! Really warms the toes. 🙂