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Thursday, March 7, 2013

Thai Coconut Milk and noodle soup – a bowl of comfort


I woke up to a mild headache and a cloudy, snowy morning the other day. One of those days where you just want to curl up on the couch with a nice book and a hot beverage. But that would have been me, 3 years ago. Now motherhood calls for some ‘superpower‘ on such days and I looked for it in my kitchen. I lazily scanned the fridge wondering what I could churn up for lunch that could boost my energy levels. The lemon grass stalks in my fridge reminded me of their fragrant and soothing flavour . So I made this Thai coconut milk soup inspired by the Thai green curry. I also had some noodles remaining which weren't even enough to serve a single person and had been wondering how I could use them. It just struck me .. Noodle soup! This soup turned out to be just the soothing comfort I needed to get me through that day.


Thai Coconut Milk and Noodle Soup

Serves 2

Ingredients -

250 ml coconut milk
Handful of noodles boiled as per manufacturers instructions. Use rice or wheat noodles.
2 stalks of lemon grass, cleaned and cut coarsely
1 small onion, chopped
2 garlic cloves, chopped
1 green chilli, chopped, adjust quantity as per liking
1 inch of ginger, chopped coarsely
2 tbsp lime juice
2 tbsp sesame oil or vegetable oil
250 ml vegetable stock or water
1 tsp sugar, preferably brown.
1 tsp pepper powder
salt, as per taste
1 tbsp cornstarch, optional
1 tbsp water if using cornstarch
1 bunch of bok choi, leaves and stems separated and cut coarsely, optional
half a bunch or a 2 handfuls of coriander leaves

Method -

1. Heat 1 tbsp oil in a pan. Add onion, garlic, lemongrass, chilli and ginger and stir for a minute. Take care not to burn these ingredients.
2. Add the vegetable stock, lime juice and sugar, salt and boil for 10 mins. Add the coconut milk, bring to boil and switch off the heat.
3. Puree the mixture with a hand blender or mixer. Keep aside.
4. If using cornstarch, add the cornstarch with 1 tbsp water into a smooth mixture. Add this mixture to the pureed mixture and return to heat for a minute stirring continuously.
5. In a separate pan, heat a tbsp of oil and stir the bok choi stems for a minute or two until slightly soft. Add the leaves and take off from the heat and add the cooked bok choi to the soup. Check the salt and adjust if required.
6. Add the noodles and garnish with coriander and pepper and serve immediately.

Notes - 

Bok choi is optional. You can alternatively add sugar snap peas or leave it off completely.

Cornstarch just gives the soup a bit of thickness. It does not affect the taste. Can be left out.

1 comment:

  1. Great recipe!

    I didn't have lemongrass, bok choi or corriander,

    but instead I put in fresh basil, and chopped peanuts.

    My whole family loved it!

    Thanks for sharing!


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