Red Curry Thai Soup
First Secret Recipe Club post of 2015!!!! About a month ago, there was a request for someone to take over for a blogger in Group D that was no longer able to participate. While it turns out she was partnered with me for the cookie exchange, I was able to adopt her “normal” blog: Life on Food. I quickly identified three recipes that looked fantastic: Cream of Broccoli Soup, Skillet Lasagna, and Red Curry Soup. In the end, the curry won out as it was so different than anything else I had tried out and with all the winter weather we’ve been having I needed something on the spicy side. While Emily’s version features beef, I simply doubled all the other ingredients and used a thicker rice noodle.
1 lb rice noodles
2 sweet potatoes, peeled and diced
1 onion, sliced
2 Tbsp oil
4 cups vegetable broth
1 15oz can coconut milk
4 Tbsp red curry paste
1 tsp lemongrass
- In a large wok, heat the oil over medium heat and add the onion. Cook for 5-7 minutes and then add the sweet potatoes, cooking until just soft.
- Add 4 cups of vegetable broth, coconut milk, red curry paste, and lemon grass to pan simmering until the sweet potato is tender, around 8-10 minutes.
- Remove from heat and then stir in noodles and top with the fresh basil.
Emily was right on in saying that this is “a hot meal that warms you from the inside out” – and I’ve already made it again! The trick with the noodles is to add them at the very last moment in order to keep them from soaking up all the broth. However the broth is one that can’t be wasted so nothing really wrong with that happening. Needless to say this was a fantastic dish and I can’t wait to pick up some more curry and make another batch. The only hard part of this recipe was finding a curry paste that was free of shrimp – but in end was able to find some at Whole Foods.