Easy Coconut-Curry Noodle Soup

This is one of those recipes that was based on what was in my cupboard and fridge at the time. Tony had taken Cole out to help my brother look for a car, and he called to say they were going to be late. Bennett and I were hungry, so I decided to make up something simple for dinner. I opened my cupboard and found a can of coconut milk and some Asian noodles. The wheels started turning. I looked to see what vegetables I had, and pulled out mushrooms, broccoli and an orange pepper. I had been on Pinterest earlier and saw a delicious looking Laksa (a Malaysian noodle dish), and was inspired by that. So that’s how this meal was born. Bennett didn’t eat that much of it, but I loved it. I put the rest in the fridge and figured I’d be the only one to eat it, but then Tony and my brother came home with Cole and they were hungry. Cole had some leftover pasta (I didn’t even bother offering him this soup because I knew it wasn’t his thing). My brother seemed interested in it though so I heated some up for him. Tony noticed it and wanted it too, so I heated up the rest of it. They both really liked it! I was glad, but I admit I was a little bummed that I didn’t get to have anymore for myself. Luckily it’s a sinch to cook, so I won’t have any trouble with making more soon.

Easy Thai Noodle Soup
8-10 oz rice noodles, or other noodles of your choice
2 tsp sesame oil
1 cup sliced mushrooms
1 cup chopped broccoli florets
1 cup sliced orange peppers
1 clove crushed garlic
1 tbsp Thai red curry paste (more or less according to taste)
1 can coconut milk
4 cups vegetable broth
salt, to taste

Cook noodles according to package directions and set aside. In a medium saucepan, heat oil and saute mushrooms, broccoli, peppers and garlic for about 5 minutes until vegetables have softened. Stir in curry paste and cook for another 1-2 minutes. Add broth and bring to a boil. Reduce heat to a simmer and add coconut milk. Stir in noodles. Add salt if desired.
Makes approx. 4 servings.


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Easy Coconut-Curry Noodle Soup — 2 Comments

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