Tag Archives: Asian

Thai Coconut Curry Soup

6 Nov

After work, I went to a cute little Asian shop on the other side of town. It’s an amazing place where I always find the obscure ingredients that I find nowhere else. I don’t go there very often because I always buy much more than I intended… But inspiration has been found, so next week there’ll be some more Asian dishes on the menu!

On the picture you’ll see my catch: lychee wine, rice paper, baking soda, dried lime leaves, tofu, canned lychees on syrup, cilantro leaves and a lime.

The curry soup turned out really good: a beautiful balance of sour, salty and spicy. That’s what the Thai kitchen is known for, and it’s a winner combo!
This soup is the ideal comfort food for a night in, when it’s cold and dark outside… like chicken soup, but better, much better!

Thai Coconut Curry Soup

Ingredients (for 2 people)

  • 1 can (400g) coconut milk
  • 1 small Tbsp Thai curry paste
  • 250ml vegetable broth
  • 1 carrot, cut lengthwise in half, and sliced (0,5cm)
  • 1/2 red bell pepper, chopped
  • 1/2 zucchini, cut lengthwise in half, and sliced (0,5cm)
  • 1/2 onion, sliced
  • 4 dried lime leaves
  • 1 Tbsp soy sauce
  • the juice of 2 limes
  • 2 cm fresh ginger, grated
  • 125g rice noodles
  • 1 bunch cilantro leaves, rinsed well
  • salt
  • 2 scallions, chopped

Directions

  • Scoop the thick coconut cream from the top of the can into a large stockpot set over a medium heat
  • Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle
  • Add the coconut juice from the can along with the vegetable broth, carrot, bell pepper, zucchini, onion, lime leaves, soy sauce and lime juice
  • Grate the fresh ginger into the broth
  • Simmer for 20 minutes or so
  • Take out the lime leaves
  • Add the rice noodles, gently pushing them beneath the surface of the broth
  • Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid
  • Stir in most of the cilantro leaves
  • Taste and season with a touch more salt as needed
  • Pour into large bowls and garnish with the scallions and remaining cilantro leaves
Source: adapted from Chef Michael Smith
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Thai Curry with Tofu

25 Okt

Today was an aweful day: our little kitten Clémence passed away.

To calm down, I started cooking: I made some delicious, rich Italian Coffee cupcakes (recipe) and then I cooked us a comforting curry.

Thai Curry with Tofu

Ingredients (for 2 people)

  • 125g rice, uncooked
  • 1/2 Tbsp olive oil
  • 250g vegetables, chopped up  (I used a wok mix)
  • 250ml vegetable broth
  • 100g canned tomato cubes
  • 125ml full fat coconut milk
  • 1 Tbsp cane sugar
  • 1 Tbsp curry powder
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • juice of 1/2 lime
  • 2 garlic cloves, chopped finely
  • 1 Tbsp fresh ginger, chopped finely
  • 250g firm tofu, diced

 

Directions

  1. Boil the rice according to the instructions on the package.
  2. Meanwhile, heat a wok or medium sized pot on medium-high heat.
  3. Pour in the olive oil and let it warm up for a few seconds.
  4. After having chopped up the vegetables, cook them in the wok for approximately 5 minutes.  Toss every now and then with a wooden spoon.
  5. Add the vegetable broth, canned tomatoes and coconut milk.  Let it boil for 5 minutes.
  6. Add the cane sugar, curry, chili, lime juice, basil, garlic, and ginger.
  7. Stir well and then add the tofu cubes. Let the curry cook for another 10 minutes.
  8. Serve with the rice, and garnish with some fresh parsley.

Source: adapted from Fit for the Soul

Pad Thai

22 Okt

Tell me why I don’t like mondays… That song was playing through my head all day today. Ugh.

Luckily I could think about the delicious Pad Thai that I was serving tonight. For the people who don’t know this dish: it’s a classic recipe, but every Thai has his or her own spin on the golden oldie, so you’ll find tons of recipes online. I picked one with not too many fancy Asian stuff so that you can make this without having to look everywhere for the ingredients.

You can also change the vegetables if you’re not a big fan of bell pepper or carrots, just give it your own twist, the Thai do it too 😉

Pad Thai

Ingredients (for 2 people)

  • 90g dried (rice) noodles
  • 125g ketchup
  • 2 Tbsp soy sauce
  • the juice of 1 lime
  • 1 Tbsp cane sugar
  • 2 tsp curry powder
  • 1 Tbsp peanut butter
  • 1 tsp hot chile paste (optional)
  • 1 Tbsp vegetable oil
  • 1 green bell pepper, cut into strips
  • 2 carrots, sliced
  • 2 eggs, beaten
  • 2 scallions, chopped
  • 2 Tbsp unsalted peanuts, chopped

Directions

  • Cook the noodles according to the directions on the package. Drain and set aside.
  • In a bowl, stir together the ketchup, soy sauce, lime juice, cane sugar, curry powder, peanut butter and chile paste.
  • Heat the oil in a wok over high heat. Add the green bell pepper and the carrots, and saute for 5 to 10 minutes.
  • Move the bell pepper and carrots to one side of the pan, and pour in the egg. Bake the egg while stirring continuously, until it’s cooked and scrambled up nicely.
  • Pour in the ketchup mixture along with the noodles, and cook until heated through.
  • Garnish with the scallions (tip: I always use a pair of scissors to chop up scallions) and peanuts.

source:  adapted from All Recipes