Thai Noodle Soup
Ingredients
- lime | 1
- curry paste | 1 or 2 Tsp
- curry powder | 2 tsp
- turmeric | 1/2 tsp
- coconut milk | 400 ml
- stock | 1L
- ginger | 1 big piece
- garlic | 4 cloves
- soy sauce | 2 or 3 Tbsp
- brown sugar | 2 Tsp
» combinations
- broccoli / red pepper / tofu
- carrots / prawns
Steps
Slice the onion and chop the carrots.
Finelly chop the garlic and the ginger
In a pot with some oil, start by cooking the onion.
When they start to be transparent add the garlic and the ginger and the spices.
Cook for two minutes.
Add the curry paste with a bit of coconut milk and cook for 1 minutes.
If cooking with vegetables or meat, and them now and brown them a bit.
Finally deglaze the pot with the rest of the coconut milk and the stock.
Add the soy sauce, the sugar and the lime juice and let it simmer for 30 minutes.
Cook the noodles separately and add them at the end.
Top with some fresh coriander and some lime zest.
Notes
- maybe a liter of stock is too much, try with less to concentrate more the flavours.
- the curry paste is quite spicy, so be careful with the amount.
- maybe add the lime juice at the end to keep it fresh.