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.
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.
One thing I love about blog challenges is that they push me out of my comfort zone, on the flip side one thing I hate about blog challenges is how they push me out of my comfort zone. When I saw the theme for /52weeksofcooking was Filipino I was once again thrown for a loop – but unlike other challenges were I was totally in the dark at least this time I had some friends who could help out. After crowd sourcing ideas and recipes, I decided to make a vegetarian variation of Pancit – a dish I had heard of but never experienced. Traditionally this dish features one of the white meats and while I debated adding tofu I decided to stick with the normal vegetables featured in the dish just in MUCH larger amounts.
I was blown away but how flavorful this dish was, especially considering how quickly it came together. Based on the fact he took his chopsticks directly to the pot I think it’s safe to say my other half also greatly enjoyed this dish! Next time I might leave out the teriyaki sauce since the recipes I found online were rather split on including it – but it was a nice addition to the dish! Looking forward to seeing where /52weeksofcooking sends me next!
Honeymoon time!!! While you are reading this Joe and I are (probably) on a plane heading over to the first part of our honeymoon journey: Vienna, Austria. Later we will be hopping the pond to London just in time for the Queen’s Jubilee. This is going to be an amazing trip for so many reasons, needless to say I’m very excited.
In recipe news I have a number of fresh veggie recipes lined up for while we are gone, still trying to keep my promise of using more seasonal and local produce. This week the local market had broccoli, carrots, greens, and a few early varieties of squash. I got a little bit of everything, originally thinking I was going to do a stir fry. Then I went to the Asian Market and saw some great looking rice noodles, and decided to try something new. There is an amazing restaurant near my house that specializing in Burmese cooking and I decided to attempt to recreate my favorite dish: Singapore Street Noodles. The description in the menu reads “thin rice noodles stir-fried with curry masala and vegetables” with the option of adding a protein. I switch off between tofu and extra veggies, and for my version I decided to keep with the veggie version.
Once finished we added some sriracha sauce to our bowls, since we tend to like things on the HOT side. This dish is easily becoming part of our rotation, it’s quick and easy plus the vegetables can be rotated in and out based on what is in season.