I had forgotten about this tasty noodle dish. It is so good and so quick the way I modified it. Yesterday I noticed I had a can of coconut milk, a half package of rice noodles in my cabinet. And being from New Mexico….yes, it’s one of the 50 states here in the USA; I’m an American….I usually have green chile in some form.
Adapted from a recipe I found 4 or 5 years ago and just googled again and found on http://heatherchristo.com/2014/01/27/spicy-thai-curry-noodle-soup/ (always give credit where it’s due).
• 2 heaping spoonfuls of minced garlic (small dinner spoon) or less if garlic isn’t your fav. You can also mince your own. (I’m all about shortcuts now that I had to become left handed and my right hand lost 90% function).
• 1 nub of fresh chopped ginger or a large spoonful of ginger paste found in the produce section in a tube.
• 2-3 tablespoons curry powder
• 1 tablespoon coconut oil or just enough to make your curry paste. Otherwise the soup is oily.
Combine well in a bowl. Fry your paste for a few minutes.
• 4 cups vegetable broth**see below** (you can use chicken for non-vegan soup)
• 1 can coconut milk
• 1/2 of a package of rice noodles
• **optional: a palmful of hemp hearts ( for added easily digested protein, iron, omega-3&6, B-vitamins, antioxidants, zinc, calcium Vitamins D&E, and other goodies. And no…there isn’t any THC in it!)
Deglaze the pot with the broth. Add coconut milk. Add seasoning like Goya Adobo Seasoning (my staple, “go to” soup seasoning. You’ll see it in other recipes of mine) or salt and pepper to taste (or your favorite staple seasoning). Bring to a boil and throw in the noodles for a few minutes. They will soak up a lot of the liquid.
• 1/4 batch of fresh cilantro (or less if you don’t care for a lot of it)
• 1 bunch chopped green onions
• New Mexico green chile (you can use the canned kind in the Hispanic aisle, the jar kind in the natural grocery stores, or the “real” kind…roasted, seeded, peeled and chopped, if you are from the Southwest. They sell it at Whole Foods Market in the fall here in the Portland Metro area also.
Some would use the rest of the ingredients for garnish, but I throw the rest in the pot. It blends the flavors better. Simmer for a few minutes to achieve this.
**Homemade Veggie Broth:
Roughly chop onions, celery, carrots, bell peppers, or whatever veggies you have in your fridge and place in a Dutch oven or stockpot (depending on how much you want to make). Add seasonings such as garlic, celery salt, onion/garlic powder, and yes…..Adobo Seasoning. Cover with water (don’t forget to leave space for boiling so it doesn’t end up coating your stove….yes I learned the hard way). Bring to a boil and simmer 20-30 minutes. Strain out veggie mush and put it containers. I freeze what I’m not in need of in 4 cup containers because recipes usually call for that amount.