Monday, April 11, 2016

red curry soup // rice noodles + coconut

red curry soup // rice noodles + coconut
This type of meal is all me- Justin would not touch this with a 10' pole. For some reason he has an aversion to coconut milk in anything other than curry.

I am a sucker for rice noodles in any which way you want to serve them up // I love them in soups, a stir fry and spring rolls. I LOVE THEM SO MUCH.


red curry soup // rice noodles + coconut
Needless to say this meal was made when I had a mid week day off and was home for lunch with a bit of extra time on my hands. Although you really don't need "extra time" to make this, it comes together in a hurry.

I am willing to bet many of you have these ingredients in your fridge and pantry already.

You can easily sub in broccoli or snow peas for the green beans. Any type of pepper will work in place of the orange pepper or swap for carrots- the veggies in this recipe are pretty interchangeable, I used what I had on hand.
red curry soup // rice noodles + coconut
red curry soup // rice noodles + coconut
Fresh basil added in just before serving is perfection // if I had bean sprouts those would also have found their way into this dish.

red curry soup // rice noodles + coconut red curry soup // rice noodles + coconut
Don't get me wrong, I love sharing meals with Justin, however on occasion having a day to myself to enjoy anything that I please is a day that is welcome. We definitely share similar tastes most of the time, but I do have my favorites that just aren't his cup of tea.

red curry soup // rice noodles + coconut
Red Curry Soup // Rice Noodles + Coconut
serves 2 as a meal // 4 as a side

you will need:
1 1/4 cup cubed tofu
1 tbsp coconut oil
1/4 cup thinly sliced red onion
1/2 cup sliced orange pepper
2 tsp red curry paste
1 can coconut milk
1 cup water or veg broth
1 cup bite sized chopped green beans
2 handfuls of rice noodles
chopped cashews
handful of basil leaves
soy sauce // dash

assembly:
In a large high sided frying pan / skillet, heat coconut oil over medium high heat. Add tofu, red onion and peppers- saute until onion begins to soften.

Add curry paste and stir to distribute among the veggies and tofu.

Pour in coconut milk, water/broth and green beans. Bring to a simmer and add in the rice noodles. Simmer for 2-3 minutes until rice noodles are soft.

Divide soup between 2 bowls. Garnish with  chopped cashews, basil leaves and soy sauce to taste.

Enjoy!

If saving leftovers, add a bit of water or broth prior to reheating

Yum

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