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Curry Noodle Soup

| 7 Comments

The night after a recent dinner at Craigie on Main where I feasted on every possible meat and meat fat available, I needed a light, refreshing vegetarian dish. I mean, this meal was almost epically filled with fatty meats from pork sausage stuffed pork feet and crispy pig tails, to veal short ribs and sweetbreads, to beef marrow bones and even duck fat fried brussel sprouts!  The whole next day I thought that if I ate any meat it would esentially push me over the limit into heart attack territory, so I came up with this hot and sour curry noodle soup to warm me up and fill me with veggie goodness.


No worries if you can't read my scrap list, quantities for the spice blend are listed below.



Similar to a red curry paste.



Everything ready for the soup!



Peppers and onions in with the paste. Followed by some veggie stock and rice vinegar.



The noodles have been soaking, and now it's time to add them to the soup.



Fried tofu is always better than soggy tofu.



This was a really tasty soup and totally served my needs of feeling light and healthy! The lime and vinegar seemed to cut right through my fat filled stomach.



This is best eaten with chopsticks and a spoon.



Hot and sour, curry and noodles, light but still warm and filling, this soup has everything.


Curry Powder:
Teaspoon of:
Black Mustard
Coriander
Cumin
Black Pepper
Black Cardamom
1/2 Teaspoon of:
Aniseed
Cinnamon
Tablespoon of dried red pepper flakes

Curry Paste:
Curry Powder from above
5 cloves garlic
2 inches of ginger
3 tablespoons chopped lemongrass (the tender pieces only) Tablespoon fish sauce
Oil
Blend to a paste.

Chop some peppers, onions, and baby corn. break cauliflower into small bite sized pieces. Cook the onions and peppers 5 minutes in oil. Add the curry paste and cook about 3 minutes stirring constantly. Add 2 boxes of veggie stock, and 1/2 cup of vinegar. Maybe some more fish sauce to taste. Add the cauliflower and corn and boil about 20 minutes. Toward the end of cooking, add in bean sprouts. pour boiling water over rice stick vermichelli noodles and let them sit till tender. Kill the heat on the soup and add the noodles and 2 limes worth of juice. Garnish with fried tofu and cilantro.


7 Comments

I am staying away from pork for a while after that dinner! For some reason, baby corn freaks me out. Good recipe though, I like topping soups and salad with tofu croutons.

i hear ya on needing a break from fatty meats after Craigie. I guess I'm over it bc I am making bacon wrapped steak tonight!

I ate vegetables for an entire week after Craigie! last night i had ribeye though. Anyway this looks bomb, lemongrass is amazing. That is all.

p.s. i hate your captcha.

This looks fabulous! I'm usually not a fan of tofu but even that looks good!

Looks great Dan and it reminds me of curry laksa found at many local Malaysian restaurants, especially if you added coconut milk.

http://en.wikipedia.org/wiki/Laksa

Hey I'm making this for my dinner and was wondering how much a box of veg stock is in ml (I'm from the UK and we only have stockcubes you dissolve in water).
Can't wait to try this :)
x

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