Ryan cooked up some delicious soup with red curry paste the other night. We couldn’t find any egg noodles in Whole Foods, so as requested by Ryan, I got “crinkly noodles.” This was after a little spat on, “Why can’t I just get rice noodles? Or thicker bean noodles? WHY DO THEY HAVE TO BE CRINKLY?!” Seriously. However, I deferred to the cook and just rolled my eyes and went with it… because well, hey, he’s cookin’.
I mean here’s the thing. He was cooking, but I was the one grocery shopping after work. He was at home. And he was dictating to me what he needed, and it’s like… so they don’t have egg noodles, and I call him while I am waiting on line to pay. “I WANT CRINKLY NOODLES,” he says to me. ANYWAY.
Ingredients
- 6 cups of chicken broth
- red curry paste
- 1 Can coconut milk
- Fish sauce to taste
- Palm sugar
- 1 Lime
- Chicken breast
- 1 Can water chestnut
- 1 Can bamboo shoots
- Cilantro
- Crinkly Noodles
This is an example of a dish that I absolutely love. I love curry, heartiness, soups, and noodles. Everything I love in the world is in this noodle soup. The end. The broth was delicious. You basically mix in the chicken broth, coconut milk, and red curry paste (to taste). You let that sit, add in the chicken, water chestnut, and bamboo and let it cook together until the chicken is done. Then you add some fish sauce, palm sugar and lime, both to taste. Cook in the noodles in the broth and serve. Garnish with cilantro. It takes a little bit of time, but it is pretty easy to serve up. This makes a lot of curry, so feel free to go with less chicken broth.
