RED CURRY SOUP |
I love any and all Indian food, especially curry. Since there is a dearth of Indian restaurants in west central Minnesota, I keep my freezer stocked up on these amazing Amy’s vegetarian Indian meals. They’re SO good and addictive! (Find these in the Natural Foods section at Pete’s.)
But sometimes I just feel adventurous, so I tried my hand at
improvising a great curry soup I had a few months ago.
Here’s what you need:
·
1 carton chicken stock
·
1 jar red curry sauce
Fun stuff to go in it. This is a GREAT time
to use up leftovers if you got ‘em! I used:
·
A bag of prewashed spinach
·
A bunch of cilantro
·
A container of sliced mushrooms
·
A bag of julienned carrots
·
A bunch of scallions
·
A bag of bean sprouts
·
A box of rice noodles
·
A couple of limes
All I did was start the chicken stock
boiling, added a handful of carrots and mushrooms, and once they were done I
added a handful of rice noodles. Once the noodles were al dente, I poured in
the curry. This alone was awesome! It had the lovely vibrant flavor of a great
curry, but not very hot- so I knew the kiddos would eat it.
Here I’m going to segue into a blurb about
tofu. I don’t eat it that often because, frankly, I don’t love it. But I know
it’s really good for me and I feel pretty virtuous when I can sneak it into a
dish like this. The trick is to drain
it. I got extra-firm tofu, and I drained off the water, layered it between some
paper towels, and sandwiched it between a couple of plates with a can of soup
on top. After about half an hour, it had
drained quite a bit so I chopped it up and sautéed it in some olive oil
spray. Here’s the evidence:
Once you have this broth ready, the
fun part is deciding what you want in your bowl.
A little bit of everything, of course!
Then I just threw the hot broth and noodles
on top to warm everything up!
When I make this again, I’ll use less noodles
and veggies and more broth. If you don’t eat this whole batch right away, the
rice noodles will keep absorbing the broth until you’re left with Indian
hotdish. Delicious, but not really what
we’re after. You could skip the noodles altogether and this would be just as
good. This would be a great way to use up leftovers like chicken, pork, shrimp,
stir-fry veggies, or just about anything!
If you want your soup to have more kick, a sprinkle of crushed red
pepper makes it divine!
Enjoy!
-Megan
