Tuesday, October 16, 2012

Tasty Tuesday: Curry Noodle Soup.

It's soup season. And beer season too. And nothing is better than a tasty curry soup paired with a great autumn ale to get you in the mood for the cozy months to come. Am I right?! As I said last week, I've been cooking my way through some of my cookbooks lately in the hopes of finding new favorites, and I hit the jackpot with this one. The curry broth has incredible flavor, which makes me think it would be just as tasty with tofu instead of chicken (or even potatoes) for a vegetarian friendly version. I'm not kidding guys, I want everyone to taste the awesomeness that is this soup. This recipe is the definition of simple, comfort food. It is one of the best things I've ever made, ever. No joke.

Curry Noodle Soup
adapted from In Nirmala's Kitchen: Everyday World Cuisine

1 tbsp extra virgin olive oil
1 medium onion roughly chopped
1-2 cloves of garlic
1 tomato, medium chop
3 cups canned, unsweetened coconut milk
3 tablespoons of Thai Green Curry Paste **
1 tsp. hot curry powder
1 tbsp. tumeric
1 pound of boneless, skinless chicken breasts, cut into 1/4 inch strips
1 cup vegetable or chicken stock
3 tbsp fish sauce
2 tbsp soy sauce
1 tsp salt, plus more to taste
3/4 pound fresh Asian style egg noodles (straight cut)
3/4 cup Thai basil leaves or Cilantro
2 green onions, thinly sliced 

1. Heat oil in a large sauce pan over medium-high heat. Add the onion and garlic and saute until soft, stirring occasionally, about 3 min. Add the tomato and continue to cook, about 1 min. 

2. Add 1/2 cup of the coconut milk and bring to a boil. Add the Thai Green Curry Paste, hot curry powder and tumeric; stir to combine. Cook until the mixture starts to thicken, stirring frequently, about 3 min.

3. Add the chicken strips, and turn to coat them well. Add the remaining coconut milk, stock, fist sauce, and soy sauce. Bring to a boil and reduce heat to a steady simmer. Cook until the chicken in cooked through, stirring occasionally, about 8 min. Season with salt to taste.

4. Bring a large pot of water to boil. Add 1 teaspoon salt and the egg noodles to water, stirring occasionally. Cook the noodles until al dente. Drain and divide evenly among 4 warm soup bowls. Ladle the hot soup over the noodles, garnish with Thai basil or cilantro, and green onions, and serve immediately. 

Mini Pita Garlic Naan

1 tbsp butter, melted
4 mini pita breads
2-3 cloves chopped garlic
Salt & pepper to taste
Cilantro,green onion and parmesan cheese(optional) for garnish

1. Brush the pita breads with melted butter

2. Top with chopped garlic, salt, pepper, parmesan cheese cilantro and green onion

3. Bake at 350 degrees for 7 min.

** I used store bought Green Curry Paste but you can make your own if you are feeling extra ambitious. Also, I bought hot curry powder at World Market...feel free to substitute for regular curry powder if you are sensitive to spice.

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