THAI RED CURRY NOODLE SOUP with shiitakes and broccolini
As you might be able to tell, I’m kind of into Asian food. Perhaps it’s because it’s all the flavours that excite me the most – hot, spicy, sour, umami. Ohh my, I start salivating just thinking about it.
The best thing about this is that it is actually ready in 20-30 minutes, depending on how fast you chop. I finish it is 10. (just kidding). And the best part is that the toppings are actually endless – use what ever you have in your fridge! I always have mushrooms which provide the right amount of umami to the dish, so I used them. And broccolini cause it’s so nice and juicy and crunchy.
This here is everything I love in a bowl of soup. I hope you like it too!
2 large garlic cloves, minced
thumb-sized piece of ginger, minced
oil for frying
750 ml vegetable stock
400 ml coconut cream
4 tbsp Thai Red Curry Paste
juice from 1/2 lime
soy sauce, to taste
salt, to taste
pepper, to taste
4 shiitakes, thinly sliced
handful of broccolini, roughly chopped
1 packet of rice noodles, cooked in boiling water until tender
handful of coriander
Heat oil in a medium-sized pot. Add the garlic and ginger and fry until fragrant. Add the stock and coconut cream, mix through and bring to the boil. Add the curry paste and reduce to a simmer for 15 minutes. When ready, season with soy sauce, lime juice, salt and pepper.
While the broth is simmering, heat oil in a pan and add the shiitakes. Fry until golden, then add a tablespoon of water. Season with soy sauce and lime juice. Remove from pan and add the broccolini, sauté until tender but a bit crunchy. You can add a bit of water to speed up the process. Season with salt and pepper.
To serve, place rice noodles in a bowl. Add the shiitakes and broccolini and top with the broth. Garnish with fresh coriander and sesame seeds. Enjoy!