Recipe by Baby Kato
I love thai food. Especially the soups and curries. So I have decided to share some of my favorites with all of you. This is a very tasty and filling soup. I have changed ingredients to suit my family's taste and hope hope you will enjoy this simple treat.
Top Review by IngridH
I made some significant changes to this, but loved the final result. First, I used chicken broth instead of vegetable. I just love it, and always have it on hand, so it was a natural sub for me. Next, I didn't have carrot or zucchini, so I used enoki mushrooms and baby bok choy, which needed to be used. I think this really shows how versatile this recipe is- you really can use whatever you have in the pantry and fridge. I did need to adjust the seasoning- adding a teaspoon each of lime juice and fish sauce. As written, this has a nice, mildly spicy flavor; tonight I wanted a bit more heat so I added another teaspoon (for half a recipe) of curry paste. Overall, this is great, and I'll definitely make it again. Made for 1,2,3 hits tag.
- 2 tablespoons oil, peanut
- 1 onion, sweet, thinly sliced
- 2 garlic cloves, finely chopped
- 1 carrot, large, sweet, cut into thin sticks
- 1 zucchini, cut into thin strips
- 1⁄2 cup green beans, cut in thirds
- 1⁄2 cup pepper, sweet red, cut into thin sticks
- 4 cups stock, vegetable
- 1 3⁄4 cups milk, coconut
- 3 tablespoons soya sauce, thai
- 3 tablespoons curry paste, red
- 1⁄4 cup rice noodles, wide
- 1⁄2 cup bean sprouts
- 4 tablespoons cilantro, fresh, chopped
Directions See How It's Made
- Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
- Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
- Add the stock and milk and bring to a boil.
- Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
- Add the bean sprouts and cilantro and serve right away.