Tuesday, July 17, 2018

QUICK THAI RED CURRY/SOUP WITH NOODLES & VEGGIES

Thai Red Curry/Soup is a quick, easy, and deliciously satisfying dish to prepare especially on weeknights. The veggies and noodles maybe prepped ahead of time so cooking is a breeze at the last minute.

I tpically use onions, mushrooms, broccoli, bok choi or chard, snowpeas/snap peas, carrots, cabbage, beansprouts, etc. but you can use your own favorite combination of veggies.

NOTES:

I usually limit the amount of coconut milk to half a can to avoid adding too much fat to the curry; add more according to your preference.
A pinch or two of curry powder or cayenne maybe added to make this curry/soup a bit more spicy. 
Frozen mixed veggies maybe used instead of the fresh.
A handful of fresh Basil or Mint leaves, torn maybe stirred into the curry/soup for a delightful varaiation instead of the coriander (cilantro).

4-5 Servings

INGREDIENTS

1 Block Firm Tofu (14-16 oz), drained thoroughly and cubed
1 - 1 1/2 lbs Total, mixed vegetables (see suggestions above)
1/2 tsp Turmeric
2-4 Tbsp Vegetarian Thai Red Curry Paste, to taste
1/2 - 1 can (15 oz) Coconut Milk
4 oz dry Rice Noodles, cooked
Salt & Pepper, to taste

Toppings:

2 Tbsp fresh coriander (cilantro), chopped
4 Green Onions, sliced finely

METHOD:

Heat a large wok, wide pan, or deep enough skillet, and steam the vegetables with the turmeric, a pinch of salt, and a sprinkle of water for about a few minutes - just until green veggies are bright green and all the veggies slightly softened but still crisp. Turn out into a bowl and reserve.

To the same pan, add the curry paste to taste depending on how spicy you like, the coconut milk, and 2 cups of water; mix well and bring to a simmer. Slide the tofu cubes in, turn to coat with the curry, and simmer for about 10 minutes. Add a little more water if you like lots of broth or keep it thick to your desired consistency.

Add and the cooked  noodles and vegetables; season to taste with salt and pepper. Cook over low to medium heat for a few more minutes to heat through, simmering very gently, until the curry/soup is hot.

Top with the chopped coriander and green onions and serve hot. Enjoy!!

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