When I did finally begin to branch out in college and start to eat more diverse foods, I forayed into the world of Asian cuisine. It started with sushi, and then different types of noodle dishes (my favorite tan food), and now I'll eat bibimbap and curries. I've attempted to recreate some of these dinners at home, but one of my most recent favorites was this Thai curry noodle soup. It wasn't based off of something I had eaten in a restaurant, but more or less something that I saw on Pinterest. This soup combines a lot of my new favorite flavors and can be adapted to fit many different types of pallets.
You need to start with a curry base, which you can buy in mild, medium, or hot. Then you pick your veggies and protein (we went with red peppers, green onion, and tilapia). Finally, you decide whether or not coconut milk is too sweet for you (we left it out) and pick out your favorite type of noodle. Allow to simmer and reduce for about 15 minutes and you have an easy out-of-the-box weeknight dinner. Even though it is a soup, the meat, vegetables, and noodles make it very filling. This soup was really enjoyable and made enough for 4 plus some leftovers!
Thai Curry Noodle Soup
Cook time: 20 min
- 2 tbsp vegetable, peanut, or olive oil
- 2 - 3 fillets tilapia
- ½ tsp sesame oil (optional)
- 1 ½ c Yellow Curry Simmer Sauce (mild)
- 1 ½ c water or coconut milk
- 1 red pepper, sliced
- 2 green onions, chopped
- 1 head broccoli, diced
- 6 – 8 basil leaves
- 1 (3/4 lb) package Lo Mein noodles
Heat a medium-sized frying pan over medium-low heat and add the oil. When hot, add the tilapia and fry until both sides are just golden brown. Set aside.
In a medium saucepan, combine the sesame oil, curry simmer sauce, and water or coconut milk and bring to a low boil. Add the vegetables and let simmer for about 10 minutes, stirring occasionally. Then, add the Lo Mein noodles, stirring constantly so they break apart. Add in the tilapia and allow to simmer for about 5 more minutes. Serve immediately.
Adapted from: Zen Family Habits