On cooler rainy days like today my body really craves warmth. And I am not just talking about food that is warm, but something with a bit of a spicy kick to it. I absolutely adore noodles and anything with Thai flavors. I have already posted my Healthy Pad Thai recipe here. Today’s post is another of my favorite Thai noodle recipes. This recipe can be eaten as a soup (by using less noodles) or as a noodle bowl.
This soup was based on a recipe for Spicy Thai Curry Noodle Soup from Heather Christo. The broth in this bowl has a wonderful deep flavor despite the fact that it takes only about 15 minutes to prepare it. I enjoy some spice, but do not like too much heat in my food so I used a combo of red and green curry paste. I have used just red paste and just green paste in this recipe with results that were just as tasty. For the noodles, I use gluten free brown rice Maifun noodles, but you can use whatever noodle you prefer. Since the noodles are cooked right in the tasty broth, they end up really delish. If you are like me and want to indulge in a noodly carb fest, just dish out some noodles and allow them to continue to soak up the broth in your bowl before you eat them.
This broth is also a really good base for adding any veggies you may have on hand. Today I added a red bell pepper and spring onions because that is what I had in the fridge. You can use any other bell pepper you like or omit it altogether. Additionally, you can substitute green onions for the spring onions.
The hubbs is not as much as a noodle fanatic as I am and likes to just sip on this flavorful broth. For his dish, which is pictured below, I added less noodles and punched up the protein content with a little hemp tofu. This was the first time I have ever cooked “hemp tofu” and I found it to be very crumbly and did not maintain its shape as traditional soy tofu does. He used the rest of it to make tofu scramble and thought it was better served for that purpose. Speaking of the hubbs, I must tell you about yesterday!
Yesterday was a gorgeous day! The sky was blue and the sun was shining. It could not have been a more perfect day to celebrate my 8th wedding anniversary with my husband, Alec. We have been through so much together over the eleven years we have been together. I feel very blessed to share my life with such a wonderful man. Since it was such a glorious day, we decided to enjoy the weather and go for a nice long hike with the dog. After our hike we basked in the sun by the river taking in all the sounds and smells of nature. Who am I kidding…most of the sounds were from Bronx running and jumping in the river. She got so muddy but it was awesome and we all had a blast. I wanted to share a few photos with you guys and introduce the other half of the Maven family.
Here is the recipe for this noodle bowl/soup. Add any veggies you may have or any protein that you like. Any way you serve it its delicious!
- 8 ounces brown rice maifun noodles
- 1 spring onion, chopped (keep the white part separate)
- 3 cloves of garlic, chopped
- 1 TB fresh ginger, diced
- ½ red bell pepper, diced
- 2 TB coconut oil
- 1.5 TB red curry paste
- 1.5 TB green curry paste
- 4 cups of vegetable broth
- 3 cups of coconut milk
- 1 TB dried thai basil (optional)
- 2 kefir lime leaves, dried (optional)
- 1 stick of lemongrass (optional)
- tops of spring onions
- fresh cilantro
- fresh basil
- Add the coconut oil to a large pan preheated on medium low heat.
- Once melted add the whites of the spring onions and peppers.
- Saute until tender and then add the garlic and ginger.
- Spoon in the curry paste and mix well.
- Deglaze the pan with the vegetable broth and bring to a boil. (If you are using the optional ingredients, add them here as well)
- Pour in the coconut milk and stir well.
- Bring to a boil again.
- Add the uncooked rice noodles and cook in the broth per the package directions. The longer you allow it to sit in the broth, the more liquid gets absorbed.
- Garnish with the tops of the spring onions, fresh cilantro, and fresh basil.
Any curry paste will work (all green or all red)
If you do not have spring onions, green onions will work, just use 2-3 of them.