Green Curry Noodle Soup

I love experimenting with food ! This was the result of one such experiment, an amazing tasting soup! I had no plans to make soup for dinner it just went that way. It all came together when I was cleaning the refrigerator and came across a very small amount of leftover Thai green curry paste I made to use in a fish curry. I grew up in a home where my Mother put all the leftovers , no matter how small, in the refrigerator. Her logic is that some one will get hungry and need a little snack. Her logic was correct someone always ate the leftovers. Growing up like this thought me to not be wasteful and now in my own home I too put all the leftovers in the fridge - no matter how small. So being that the leftover curry paste was not enough to cook another curry or any other big meal I came up with the idea of adding it to or making a soup with it.

I don't know about you but I've never come across green curry soup. I quickly started picturing in my head how to use it as an additional flavor to a light soup to serve as an appetizer. I don't have exact measurements for you since it was just throwing in a little bit of this and a little bit of that, so I'll be giving you rough estimates. You can experiment with the ingredients to adjust it to your own taste, maybe less spicy or even spicier. I also had 4 small button mushrooms in the refrigerator so I added those too.


Your Ingredients:
1 vegetable bouillon cube
1 TBS. soy sauce
1 TBS. fish sauce
Juice from 1 lime
1 tsp ground lemon grass
1 TBS. green curry paste
4 ginger slices
2-3 garlic cloves minced
4 fresh button mushrooms, sliced
Rice noodles, quick cooking
4 cups ( 1 liter) water

Garnish:
fresh cilantro
chopped scallions
lime wedges
sliced red chilies ,optional

1. Fry the garlic, onion and ginger first - once garlic is cooked add curry paste and fry another 3 minutes. Next add ginger and lemon grass powder, mix and cook another 3 minutes. Add the sliced mushrooms and cook another 5 minutes.
2. Add water , bouillon cube , soy sauce and fish sauce. Stir to combine/ mix ingredients well. Cook until the mushrooms are completely soft and cooked through about 15 minutes,Or longer to allow flavors to combine better.
3. Right before you are ready to serve the soup add the quick cooking noodles to the soup and boil until the noodles have cooked through 5-8 minutes. You could also cook the noodles separately and add them to the broth right before serving.

Serve with fresh chopped cilantro, lime slices , sliced chilies (optional) and chopped scallions.


The soup was tasted so so good it was both spicy and a bit tangy. But it also had a very fresh taste from the fresh cilantro, which I think also helped it feel lighter for warm spring weather. My recipe may sound a bit strange at first but trust me the soup was so good that the main course was ignored until all the soup was gone. I can't wait to make it again soon and I think it will be the main course instead of just an appetizer.

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Thai Fish Curry or Kaeng Khieu Wan Pla

The previous post I shared a deliciously spicy Thai green curry paste form the "The Complete Asian Cookbook" by Charmaine Solomon. In her book she also shares a fantastic, super easy and very quick meal to use this curry paste with, Kaeng Khieu Wan Pla or green curry of fish.I love to make this light curry on a hot summer day, because it's so quick and I don't have to be in the kitchen too long. But now that I think about it this hassle free dish is a great dinner year round.
In addition to the ease involved in this meal, it's also a healthy dinner,because fish is lower in calories than meat and it's cooked without oil. Unfortunately the coconut milk will add some calories to the dish but I think just being mindful of this will help us make better choices when it comes to dessert or maybe taking in less calories the following day. All that being said the taste of this fish curry is well worth the coconut milk calories.
The recipe in the book is pretty much the way that I cook this fish curry, with the exception of a few things. I will post her version and my slightly different version, so you can choose what works best for you.


Your Ingredients:
(serves 4)
Charmaine Solomon's Version:
*1 lb or 500 grams fish steaks
2 1/2 cups coconut milk
*2 tablespoons green curry paste
*2 sprig citrus leaves
1 tsp salt
1 TB fish sauce
*1 or 2 small green chillies, seeded and chopped(optional)
*2 TB finely chopped fresh basil,finely chopped

*My variations:

1 lb or 500 grams fish fillets (pangasius catfish)
-Green curry paste, I make my own

I exchange the citrus leaves for 1 Tablespoon lime or lemon juice
-For a milder version omit the chillies
-exchange the fresh basil for fresh coriander
-add a piece of ginger either sliced into thin strips or finely diced

1. Wash the fish well , slice the ginger and chillies. Bring coconut milk to a slight boil with curry paste, stirring constantly. Add the fish, reduce heat and simmer with ginger, citrus leaves, salt and fish sauce until the fish i cooked through, about 15 minutes. If exchanging the citrus leaves for the lime/lemon juice, wait until the fish is cooked all the way through to add the juice otherwise it will slow down the cooking.
2. Once the fish is cooked through, add chillies (optional) and fresh basil, and cook for another 5 minutes. I you are exchanging the basil for the fresh cilantro, add the cilantro on top when serving, or you can add both the basil and cilantro they go well together.

Serve with steamed white rice and you're ready to enjoy!

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Thai Green Curry Paste, home made

A couple of weeks ago I received a message from Cassie at Chow Bella, asking about a curry powder and green curry, I told her I would share this Thai Green Curry paste recipe for a delicious Fish Curry I make. (First I will post the curry paste and then I'll follow it up with the fish curry.) The recipe, I have used for a couple of years now, is from the "The Complete Asian Cookbook" by Charmaine Solomon. I am not as familiar with making green curry paste, so I have always just followed the directions without needing to make adjustments to the recipe. The recipe as it is has worked wonderful in making several different dishes that call for it.

Your Ingredients:

4 large green chillies
1 tsp black peppercorns
1 small brown onion
1 tbs chopped garlic
2 TBS chopped fresh coriander, all including root
2 tsp. chopped lemon lime peel
1 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp lemon grass
1 tsp ground ginger
2 tsp shrimp paste ( 2 tsp fish sauce)
1 tsp ground turmeric
1 tbs oil

1. Chop the onion,garlic,coriander, lemon peel, and chillies. Remove the stems from the chilies, and for a milder version remove the seeds or spicier version leave them. Next place all the vegetables , spices and the oil into a blender. Blend until you have a thick paste. If it's too dry add either a bit of water or more oil to smooth out the paste.

2. Scoop onto a container and it's ready to use. Or you can store it in the refrigerator for about a week maybe longer or in the freezer for up to 2 months. (This paste should make enough for 2 recipes.) Now you are ready to use in any of your favorite Thai dishes!

This is the book I got the Recipe from, but she has a lot of delicious recipes to try.

The Complete Asian Cookbook

**UPDATE**

This recipe was #4 on Foodbuzz top #9 on Feb. 20, 2010 *

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Curried White Squash Soup ~ Thai Inspired

One of the many things I love about living in Europe is that there are different shops that cater to our different culinary needs. There are the markets for your general groceries needs, the butcher shop, the bakeries, the spice shops, the wine shop, and there are fruterias,(in English it's a green grocer and in French they are know as fruiterer). I love all these shops and often walk from shop to shop until I have all that I need for our meal. It has a romantic and nostalgic feeling of times past, and it's a pity that busy lives and schedules don't allow most people to enjoy such simple pleasures. Although I can get fruits and vegetables at the general market I always buy my fruits and vegetables from one or our many local fruterias, the quality and selection is always much better. Having befriended many of the shop attendants helps, they offer me the better quality items and let me know when new fruits or vegetables arrive.
The other day as I walking past my local fruteria I saw these strange looking white things. I quickly picked it up, felt the hard texture and smelled it, could it be a pumpkin or squash? Unsure of what it was I asked the attendant and he smiled and said "I don't know", we both laughed and he said he would let me know next time. Of course as soon as I came home I Googled it and I found that indeed it is a white squash. Having never tried this before I had to try it immediately. From my search I learned that many people use these in soups, and thought that with a couple of modifications my curried pumpkin soup recipe would work well with this squash.

Your ingredients:
1/2 a small white squash about 400 grams / .88 lbs.
1 large carrots
3 garlic cloves
1/2 tbsp. / 8 ml red curry paste (to your taste)
1/2 tsp. / 2.5 ml salt
1/2 tsp. /2.5 ml turmeric
1 chicken bouillon cube
1/3 cup / 100 ml coconut milk

1. Peel and chop the squash into chunks, peel and cut the carrots into 4 pieces, peel the garlic, then add them all to a pot and cover with enough water jut above the vegetables. Boil for about 15 minutes until the squash and carrots are tender. Drain but reserve the broth.
2. In a blender or mixer add the vegetables and bouillon and spices, blend until it becomes a smooth thick soup puree. You can add a bit of the reserved broth just to make it smoother, but not to watery.
3. Add your soup back to the pot and add the coconut milk, mix and stir until the puree is well combined. Under low heat let it sit covered for another 10 minutes to get all the flavours and spices combined. Taste for salt.

Serve warm with some crusty bread as a light meal or serve before a main course.

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Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine

Thai cuisine is one that has been greatly influenced by all it's surrounding neighbors. To me the most obvious influence has been from Indian cuisine because of the spices and though very different but still similar, the curries. Thai food is unique in that it has created this perfectly well balanced harmony of 5 flavors that are present in every dish or in every meal. The flavors are salty,sweet,sour,bitter/aromatic and heat/spicy, not particular to that order. Some samples of how the flavors are brought into a dish can be from salty -from shrimp paste or fish sauce,sweet- from sugar or sweet fruits, sour from lemon or lime juice,bitter/aromatic-can come from bitter melons or aromatic herbs and green vegetables, heat- of course from chilies or the curry paste. Though not included in the 5 main flavors but common in many dishes is the sweet and creaminess of coconut milk.
Most people when they think Thai food think Hot!, but it's not all about the chili, it's about bringing out all those flavors that then compliment each other. I love spicy food but spicy to where it doesn't over power the rest of the dish. What's the point then, might as well grab whole chilies and start munching away, (ouch better grab the antacids). I do believe that in any type of cuisine the heat or spiciness is not the flavor that should overpower everything else, it should be a touch of what the rest of the dish is about. When I've heard people or friends say they have never tried or don't like Thai or other "spicy" cuisines because they are not able to handle the spiciness, it makes me feel a bit sad. To me it's a pity for people to miss out on such scrumptious meals when they really shouldn't have to. (By the way my recipes can all be adjusted to fit your personal "heat" level.)

Today I have a big favorite of not only mine but my husband and one of our frequent dinner guest's , Thai Chicken Pineapple curry with cherry tomatoes and bamboo shoots. Just writing this makes my mouth water. It so easy and fast to make, I guarantee they'll want seconds. The curry paste I used is my own from the previous recipe found here.

Your ingredients:
2 chicken breast
1 cup fresh pineapple, bite-size pieces
1/2 cup bamboo shoots
12 red cherry tomatoes
2 Tbs red curry paste
1 Tbs grated ginger
2 garlic cloves,minced
1 1/2 Tbs fish sauce
1 tsp sugar ( if using canned pineapple omit)
1/2 cup chicken broth (vegetarians can use vegetable)
1 cup coconut milk
1 Tbs vegetable oil
1/2 tsp. ground turmeric

1 red chile pepper, sliced , extra spicy optional
Fresh Cilantro or Basil leaves to garnish, optional

1. In separate cutting boards dice the pineapple and chicken into thick bite size pieces. In a large pan or wok warm up oil, then add the chicken and cook all the way through. Next add the ginger and garlic , cook for a few minutes then add the curry paste stir to combine with chicken. Then add the chicken broth, sugar,turmeric ,bamboo shoots and fish sauce. Add this point you can also add the extra chili pepper if your using it. Under medium heat cover and simmer for about 10 minutes. Add the coconut milk and stir, next add the cherry tomatoes and cook for another 5-8 minutes when the tomatoes should be soft.
*the coconut milk is added toward the end to prevent curdling*
2. Done.When serving you can add a couple of Fresh Basil or Cilantro leaves for decoration. Serve with steamed white rice.

Covering the essentials of Thai cuisine we have a deliciously fruity,spicy and sweet, creamy curry with aromas that will have them all running to the dinner table.

* Tip~ you can use drained canned pineapple if fresh isn't available but it taste so much better with fresh. Makes great leftovers, that's if you have any left. *

Update:9/9/09 ~My Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine is #1 on the Foodbuzz top 9 today, buzz worthy wouldn't you agree?!

My Luscious Thai Chicken Pineapple Curry recipe was chosen to be included in this beautiful cookbook. There are many talented bloggers in this book and it is a great honor to be among them. You can find me recipe on pages 90 and 91.


Order your copy now!

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Red Thai Curry Paste ~Krung Kaeng Phed

In Thai cuisine curry paste is an essential ingredient to prepare many dishes but of course the main dishes being curries. There are several paste, red, yellow, green, Panaeng and the more Indian influenced Massaman curry paste. I've made them all except the Panaeng, which I will try and then post. The first Thai curry paste recipe I have is for red curry paste. This recipe is from my cookbook called , "The Complete Asian Cookbook" by Charmaine Solomon . Home made red Thai curry paste is very easy and fast to make, you may get addicted to making your own and not buy prepackaged again. There is nothing wrong with the couple of prepackaged ones I've bought, but I like making my own to control the spiciness and make sure all the necessary ingredients are included and none left out. Of course there's the preservatives used, yuck, which I try to avoid as often as possible.

One of the ingredients is shrimp paste, I have to leave this out because I have not been able to find here. So to still give the curry paste a seafood taste I add the fish sauce. Shrimp paste also adds a redness to the paste so that's why I add the paprika, merely for color aesthetics and does not affect the taste. If you are a vegetarian you can omit both or either of the shrimp paste and fish sauce. The recipe below can be doubled or tripled, and you can adjust the heat as you like.
Your ingredients:

4-6 dried red chillies
2 small brown onions, chopped
1 tsp. / 5 ml peppercorns (about 68 )
2 tsp. / 10 ml ground cummin ( 2 1/2 tsp. / 12 ml whole)
1 tbsp. / 15 ml ground coriander ( 1 1/2 tbsp. / 22.5 ml whole seeds)
2 tbsp./ 30 ml fresh cilantro chopped ( including the stems and roots)
1 tsp. / 5ml salt
2 tsp. / 10 ml finely chopped lemon or lime peel
1 tsp. / 5ml lemon grass powder
1 tsp / 5ml ginger powder
1 tbsp. /2-3 cloves , chopped garlic
2 tsp. / 10 ml shrimp paste (Subs. 2 tbsp. / 30 ml fish sauce)
1 tbsp. / 15 ml vegetable oil
1 tsp. / 5 ml turmeric
2 tsp. / 10 ml paprika ( only for color)

1. In a small bowl pour some hot water and add the dried chillies to soak and soften them for about 8 minutes. If you are using whole spices, first grind those in a mortar and pestle or spice grinder. Next chop the onion, cilantro and lemon peel. Drain the chillies and remove the stems. ( If you want the curry paste a bit milder remove and discard the seeds, otherwise leave them in.)

2. In a blender add all the ingredients including the ground spices, and oil. Blend to a thick paste, if it's too dry you can add a little water or more oil.
Viola! , red curry paste ready to go and cook any delicious Thai dish. The paste will keep fresh in the refrigerator for a couple of weeks or longer, in the freezer up to 2 months,that's if you don't use it up before 2 months:) By the way it does freeze well, I scoop 2- 3 big spoonfuls into small plastic bags and divide into portions that way you only need to defrost what you need for a meal.

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Pad Thai noodles, Chicken

If you are familiar with Thai food then you have at some point tried Pad Thai. This delicious and simple to make dish is probably the most popular Thai dish, after all it is one of Thailand's national dishes. I searched for a long time trying to find a recipe that was simple and that I would be happy with. What I ended up with was a combination of recipe ideas and my own experimenting that have given me very good results. If you're not a big fan of the taste of tofu you can mask the flavor by doing this, in a separate bowl combine half of the sauce(below) and the chopped tofu and let the tofu soak in all the flavors until you're ready to add it to the rest of the pan or wok. It's what I do for my husband since he's not a fan of tofu, but by doing this he doesn't push the tofu aside, instead he eats it right up.

Your ingredients :

200 grams Thai dried rice noodles (rice stick noodles)

2 eggs (in a small bowl crack and mix them, set aside)

300 grams Chicken (cut into bite size)

150 grams Tofu (cut into small pieces)

3-4 Garlic cloves

1 Small fresh red chili (finely sliced) or 1 teaspoon red pepper flakes

1 handful chopped chives (or scallions/spring onions only green stems )

1 handful fresh cilantro ,chopped

4 Tablespoons Fish Sauce

1 1/2 Tablespoon Soy Sauce

1 Tablespoon Oyster sauce

3 Tablespoons fresh Lime Juice ( or 1 good size lime or 1 Lemon can be replaced)

1 Teaspoon sugar (I've used either brown or white, what ever you have)

3 Tablespoons peanut oil or canola or any vegetable oil

For garnish :

bean sprouts(optional) , some fresh cilantro leaves, fresh lime/lemon wedges ,crushed roasted peanuts

1. The first thing you want is to boil your water too cook your noodles. You can just read the instructions on the package as how long they need to soak- generally 8-10 minutes. After they are cooked run them under cold water and set aside.

2. Next you'll make the sauce, in a bowl mix the fish sauce,soy sauce,oyster sauce, lime/lemon juice, sugar,pepper flakes/red chili, half of your chopped chives and cilantro -reserve the remainder. Set aside and in the mean time

3. Chop the chicken and the tofu .

4. You'll need either a wok or large pan (that's what I use) add your oil over medium heat. Add the minced garlic cook for a minute then add your chicken until it's cooked all the way through.

5. Add half of your sauce (from step 2) to the wok/pan and mix thoroughly next add the Tofu and carefully combine. Push everything to one side and in the space add your eggs mix and cook until they are set. Then combine with the rest of the pan.

6. Next you'll need your cooked noodles, and add them to the wok/pan mixing thoroughly . Take your remaining half of the sauce and add it to the pan. Add the remanding chives and cilantro and cook for an additional 2 minutes, just to combine everything.

That's it ! now you can serve it. Put your noodles on your serving dish top with bean sprouts, cilantro, crushed peanuts and your lime/lemon wedges.

No wasn't that easy? I find the hardest part of the recipe to be the chopping :) You can also use Shrimp instead of the Chicken, or just use Tofu. If you don't want it spicy you can also leave out the red pepper and it won't affect the taste at all. If you have leftovers, it still taste yummy the next day!

*The Tofu I buy comes in a big package and this is what I do with the left over ~ I make yummy Tofu Burgers.

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