When I first met Robert, he had a few cooking specialties: Indian curry, bread and butter pudding and anything pork. Did I mention Robert is originally from England? Yeah, that means he likes strange things like Turkish delight and Christmas pudding. Me? Not so much. But I do love to cook. And since Robert's palate is so diverse, he'll give pretty much anything a taste. That means I get to experiment!
My latest came from Martha Stewart's Living Magazine. I found a recipe for Coconut-Curry Noodle Soup. Don't crinkle your nose. It was pretty darned good! I did accidently buy green curry sauce instead of yellow but I actually think that made the soup even better.
- 10 ounces Chinese rice noodles (I bought soba)
- 1 T safflower or peanut oil (I had olive oil, so that's what I used)
- 1/4 cup plus 1 T Thai yellow curry paste (I used green curry paste, which was all I could find at the grocery store)
- 4 cups chicken stock
- 1 can unsweetened coconut milk (I used light)
- 1 lemon
- Fresh basil
I also used:
- Cooked, chopped chicken
- 1 lime
On the side, I also stir fried some basil leaves, threw in cooked chick and drizzled lime juice over the mixture. I let that cook for a couple of minutes then added the mixture to the soup.
Robert and I both agreed after all of the heavy Thanksgiving food that we ate over the past week, this soup was comforting and gentle on our digestive systems. Did I just say that? I sound like I'm writing an article for Yoga Journal ... anyway, it rocked! Try it if you dare. And, if you're feeling frisky, you could try it with different meats (I thought shrimp, a white flaky fish or even eating it vegetarian would be good). You could also buy red curry or yellow curry paste instead of green. That would set it off with different flavors. Experiment! Be Yourself!!