Wednesday, March 23, 2011

Thai Curry Soup

Not sure why I don't make more Thai food!  It's exciting when recipes turn out well when I least expect it!  I through this one together quickly tonight using ingedients I had around the house and left over from other recipes.  Try this you will love it!  Enjoy!


2 tablespoons sesame oil
1 red pepper, diced
1 container sliced portabella mushrooms
4 green onions, cut into 1/4 inch slices
1 cup diced cooked boneless chicken breast, optional (for the non-vegan family members)
1 15oz can coconut milk
2 cups vegetable broth
5 teaspoons red curry paste
1/2 package Rice noodles (included a picture of the one I purchased)
3 tablespoons cilantro, diced
1/4 cup peanuts for topping

Method

1) If using chicken, cook on top of stove until cooked thru.  Remove and set aside.
2) Add sesame oil to a pan that can hold all the ingredients.  Once oil is warm add the diced red pepper and mushrooms and saute for 5 minutes or so.  Next, add the green onions and continue to saute for 2-3 minutes.
3) Add the vegetable broth and coconut milk and let cook on medium-low while you prepare the rice sticks (noodles). Also add the red curry paste and adjust seasoning to your liking.
4)  Prepare the rice noodles according to package directions, 4-6 minutes.

5)  Place noodles in individual serving bowls, add the vegetable mixture and chicken (if using), and divide the broth among the 4 bowls.  Top each bowl off with cilantro, and peanuts and serve at once.  YUMMY!



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