Ahoy dear blog followers,
The recipe I present here is pretty close to what I did in the kitchen, the quantities are rather approximate because there is always room to add more or less of what you desire. I really believe cooking should be about following your senses, your taste, your smell, your touch and sight (and your instinct too sometimes). Don’t be shy, experiment, play around with your ingredients. Sometimes it’ll work, sometimes it won’t but it’ll, nevertheless, be a great experience! EMBRACE IT! This is really what cooking comes down to for me…
Anyway, maybe you’re here only for the recipe, in which case HERE YOU GO:
- 1 1/2 cups hot water
- 2 tablespoons olive oil
- 2 shallots, sliced into small rounds
- 1-inch piece fresh ginger minced or grated
- 1 medium carrot, diced
- 1 bunch of broccoli
- 1 stalk lemongrass, trimmed and cut into strips
- 3 1/2 cups (2 14 oz or 400 ml cans) coconut milk
- 2 to 3 cups vegetable stock or water
- 1 tablespoon tamari (soy) sauce
- 1 to 2 teaspoons brown sugar (optional)
- a few pinches of paprika
- 2 tablespoons Thai red curry paste, or to taste
- 1 1/2 to 2 cups uncooked rice noodles
- juice from two limes or lemons (3 tablespoons)
- generous handful of fresh cilantro
- 1 teaspoon sea salt, or to taste
- fresh cracked black pepper to taste
- 2 scallions, trimmed and chopped for garnish
Heat the oil over medium-heat in a large heavy-bottomed saucepan. When hot, toss in the shallots, ginger, carrot, broccoli and lemongrass and stir for a few minutes.
Pour in the coconut milk, 2 cups of the vegetable stock or water. Stir in the tamari, brown sugar if using, paprika, curry paste.
Reduce the heat to medium and simmer for 10 to 15 minutes, stirring often, until the soup begins to thicken.
Now stir in the rice noodles, turn off the heat and cover the pan. Let stand for 10 minutes. Discard the lemongrass and add more vegetable stock or water as desired. Stir in the lime juice and parsley and season with salt and pepper. Taste for seasoning and stir in more curry paste if desired. Serve piping hot in bowls and garnish with the scallions and chopped cilantro.