I cannot believe that it is already the end of the week. My last post was Saturday and I thought I was going to do so much better this week. Guess not! This module at school is really labor intensive. The cooking is a lot of Indian food which has lots of ingredients, multiple steps, and consequently we often get out late. There is a lot of theory as well which is new to me and means I have to study. I do say, it is the best food we have made yet. I have some recipes to share with you over the next few days or so. They are things I will definitely make at home and think that you will too! I will also share some of the tips for how to live a balanced life in Ayurvedic terms.
This week was also really busy as I did some assisting at the school. As part of our graduation requirements we have to work at the school or at a school event for 60 hours. I assisted at what we call a public class, meaning anyone can sign up. In addition to setting up the class room and then washing a million dishes at the end, I worked one on one with a student who really had no idea how to cook. I taught her some basic knife skills, how to cut an onion, tips on following a recipe… She said she learned so much and really loved the class. I was quite inspired, and can't wait to see how I can do more of this in my "real" life! It did however make for a really long day. My Tuesday looked like this: 5:30 wake up to do my hour of exercise, school from 9 - 5, assisting from 5 - 1030. I got home at 1045 pm after I left home at 8:30. I was tired! So now you know why no blog posts!
The picture above doesn't have anything to do with school or yellow curry which I am getting to, but we have had so much gray, cold weather I thought it was perfect to share. (Found on pinterest, not my photo!) Liven us all up. But on to the soup. I had a bunch of odds and ends in my fridge this past Sunday so I decided to make a Thai curry soup out of it all. I know this sounds intimidating and many of you have probably already hit the close button. Wait! It really is easy. If you look in the Asian section of your grocery there are pretty good packages of prepared curry paste.
This is the one I bought. The same brand also has green and red curry pastes. Both of those have shrimp in them so if you are a strict vegetarian they are out. I must admit I have used the red one a lot, having no idea it had some shrimp paste in it. Oh well. Yellow curry is the mildest of the three, so if you are a curry newbie, this is a good place to start. To make a quick soup, you can just heat some oil, add the curry paste and cook a minute or two. Add some vegetables and then some broth or water and coconut milk and cook. You can add some noodles as well, adjusting when you add them based on what kind you use. I used rice noodles which don't really cook but just rehydrate so I added them at the end. I made this version quite light so I only used one can of coconut milk. If you would like it creamier, add a second can of coconut milk. I also used a trick for the starting oil. I open the coconut milk without shaking it up. I scraped the thick cream part out of the can and used that for the oil. You might as well use that fat as it is ending up in the soup anyway. To really amp up the flavor, I added garlic, lime juice, chopped cilantro, and grated ginger. This really hit the spot. Kind of tart, kind of hot, lots of vegetables. I really wanted vegetables more than soup so I kept it thick. If you want a thinner soup definitely use the second can of coconut milk and some water. This is a really forgiving kind of recipe so just go with your instinct and it will turn out! I hope you have a great Friday!
Vegetable Noodle Bowl with Thai Yellow Curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: saute soup/stew gluten-free vegan vegetarian Thai
Ingredients (3 -4 servings)
- 1 can coconut milk
- 1 heaping Tbsp Thai yellow curry paste (available in Asian section of grocery)
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1 inch knob of ginger, peeled and minced
- 2 carrots, washed and sliced
- 3 cups of mixed chopped vegetables (I used broccoli and butternut squash)
- 1/2 bunch cilantro, stems chopped, leaves reserved
- 2 cups water or vegetable stock
- zest and juice of one lime
- 3-4 large collard leaves, washed and sliced very thinly or 2-3 cups thinly sliced greens
- soy sauce to taste
- 2 small bundles of rice noodes (2.5 ounces)
Open the coconut milk and carefully scoop the solid white cream into a large pot. Heat on medium high heat to melt. Stir in the curry paste and cook a minute or so until fragrant.
Add the garlic, ginger, and onion and saute until the onions are translucent.
Add the carrots and cilantro stems and cook about 3 minutes.
Add the mixed vegetables, stir well to coat. Add water and the rest of the can of coconut milk. Cook on a low simmer about 15 minutes until all the vegetables are tender. Add the greens and cook 2-3 minutes until they are well wilted.
Add the rice noodles and cook stirring them into the liquid until they are tender, just a minute or two. Stir in the lime juice and zest, a splash of soy sauce, and the cilantro leaves. Taste for seasoning. Add salt or soy sauce as needed. Add siracha or hot sauce if you want it spicier.
Note: If you want a creamier, richer soup, add an additional can of coconut milk when you add the water. If you want a thinner soup, you can also add more water or broth.
I used rice noodles but you can use soba, udon, or regular spaghetti noodles. Just add them in earlier in the process so they can get fully cooked.