Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Sunday, March 29, 2009

Slow Soupers ~Curry Mee

Our Sunday Slow Soupers choice this week is from Marta at Postcards From The Trail. She picked one of my favorite Thai soups~ Curry Mee.
This is a great spicy soup that when combined with the rice noodles makes a filling dinner. I don't think there is any substitution for the glassy rice noodles when it comes to soup. They are great!
Coconut Curry Chicken Noodle Soup (Curry Mee)
2 tablespoons vegetable oil
1 small onion, minced1 tablespoon minced ginger
1 tablespoon minced lemon grass or pale green cilantro roots
2 cloves garlic, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving.
Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary.

Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat.
Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
The only thing I changed is adding shrimp instead of the chicken and a few veggies to the mix. This is a filling meal... even Bill agreed that this is not your usual soup.
We'll be having this again.

Y'all enjoy!


Anonymous said...

Your soup looks great Sandi! I think that this was one of the best that we have made so far.

Sandi @the WhistleStop Cafe said...

Jerry~ I liked it too! You can do a lot with a good curry based soup.

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