So eleven days in I really wanted to cover my proverbial bases. Brainstorming, Jay and I figured we would try a Thai style soup - something a la my absolute favorite # 27 from Mae Phim. #27 is, I think, some version of heaven. It is also very rich. So when I made it I tried to make it a little less so, and add some veggies for some degree of nutritional value. We went to the new QFC in our hood, which didn't have a great selection of Asian style noodles, so we ended up with a Japanese style somen noodle. I think I would have preferred it with a wider udon. Other than that it turned out well, just the right amount of spice and flavor but not nearly as rich as the original #27:
Curry Noodle Soup
1 medium onion, 1/4 minced, the rest diced
2 tbsp ginger, minced
3 lemongrass stalks, the bottom 4 inches minced
3-6 tbsp good quality yellow curry paste (amount will vary depending on quality and type - look at the instructions on your curry paste for typical coconut milk/paste ratio)
2 cups vegetable broth
4 cups light coconut milk
1 tbsp fish sauce
1 block nigari tofu (any extra firm tofu will work, chicken might be nice as well), cubed
1 tbsp canola oil
1 red bell pepper, thinly sliced
2 carrots cut on the bias into 1/2 inch pieces
2 small jalapeno or thai peppers, seeded and minced
10 oz. udon, soba, or rice noodles, cooked
2 green onions, thinly sliced
good quality chili paste to taste (optional)
In a soup pot heat 1/4 cup vegetable broth over medium high heat. Add minced ginger, lemongrass and onion for 3-4 minutes until just cooked. Add curry paste and mix thoroughly. Add 2 cups of coconut milk and, whisking thoroughly, heat to a boil. Add remaining coconut milk, remaining broth and fish sauce. Heat to a simmer and add cubed tofu. Simmer while you prepare the rest.
In a wok, heat canola oil over high heat. Saute each of the veggies (remaining onion, carrot, bell pepper and jalapeno) one at a time until just barely soft. As the veggies are cooked add them to the curry broth pot.
To serve place a 1/2 cup noodles at the bottom of a bowl. Ladle curry broth and veggies over until covered. Garnish with green onion and chili paste (if desired).