Thai red curry with vermicelli noodkes

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This year for my birthday my good friend Kiwa gave me thai red curry pastes. I had been looking all over for a fish-free red curry paste with no luck, so I was very thankful to get these from her. I love Thai curry. It has so many complex flavors and spices, and I think of it as comfort food. Especially when you add vermicelli noodles, which add the perfect texture to this soup. You should be able to find vermicelli noodles and red curry paste at your local store in the ethnic section, or at a specialty Asian foods market.

Ingredients:
4 cups veggie broth
1 cup canned coconut milk
1 tablespoon Thai red curry paste
1 yellow onion, diced
3 cloves of garlic, minced
8 oz mushrooms, sliced in half
Juice of 1 lemon
1 teaspoon agave nectar, honey or brown sugar
2 tablespoons soy sauce
3 ounces vermicelli noodles
1 tablespoon turmeric powder (optional)
1/2 cup drained, pressed, cubed tofu (optional)

Optional toppings: cilantro, lemon zest, sliced jalapeño, green onions, bean sprouts

Instructions:
Add all ingredients (except the noodles) to a large soup pot. Bring to medium high heat and let simmer for about fifteen minutes. Add the vermicelli noodles and heat through. They will take about five minutes to cook through.

Serve as soon as the noodles are done. Top with whatever suits your fancy. I like cilantro and green onion on mine. Enjoy!

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Vegan Thai green curry

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You ever cook something and think “wow, this is terrible!” And consider never cooking again? Alternatively, have you ever made something in the kitchen and said to yourself “wow, I am awesome!” ? Well, both of those things happened to me this week.

This week I attempted to make vegan pho, the same kind Kiwa from Dechibica makes. It didn’t go well. I had to throw the whole thing away. I ended up eating one of those pre-packaged vegan soups by Dr. McDougall. Don’t get me wrong, I like those. But I prefer a home cooked meal. I’ve never had a dish that I love more than Kiwa’s pho. So when I tried to recreate it and failed miserably, I almost thought I’d quit cooking. Then I decided I needed a good dish. Just one good dish. If I could make up a dish from scratch using what I know, I could continue cooking.

So that’s when I decided to use a little jar of green curry, combine it with what I know about making curry, add some rice noodles and create something I would be proud of. And you know what? It worked! When I asked my husband to rate it out of 1-10, he gave it a 10.5.

It’s easy to make, it’s insanely delicious, and it’s perfect for a cold winters night.

Ingredients
2 Tbs green curry paste
1 can coconut milk (top cream part only, not the water)
1 & 1/2 cup chopped mushrooms
3 cloves of minced garlic
1 sliced white or yellow onion
1 & 1/2 Tbs coconut oil 3 cups veggie broth
5 kafir lime leaves
2 tablespoons soy sauce

8 oz rice noodles or rice, for serving

Instructions
In a large pot, sauté the onions in the coconut oil for about two minutes. Add the garlic and mushrooms, sauté for two more minutes. Add the curry paste and sauté for a minute, then add the two cups of veggie broth and the kafir lime leaves. Bring soup to a simmer. Once it’s fragrant and the lime leaves have released their flavors, remove them and discard. Add the coconut milk and soy sauce, then bring to a simmer and let it cook for about five minutes. Remove from the heat and serve with rice noodles or rice. You can do a different kind of noodles if you want, sometimes I use somebody noodles instead of rice noodles. You could also add some carrots, spinach, or bok choy. It’s easy to make it your own.   I hope you enjoy this as much as we did! 🙂