"Chase the flu out": Nici Wickes' Curry Noodle Bowl
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Noodle soups are served throughout Southeast Asia and I just love them!
Serves 2-4
Ingredients
- 200g dried thin egg noodles
- 2 tbsp cooking oil
- 2-3 tbsps. store-bought red or green curry paste (or make your own)
- 1 tsp curry powder
- 2-3 cups chicken or vegetable stock
- 1 tsp sesame oil
- 1 stalk lemongrass, smashed
- 400mls coconut milk
- Salt to taste
- 100-200g protein – cubed chicken or firm tofu, shelled prawns or halved boiled eggs
- Juice of one lime or half a lemon
- Garnishes – mint leaves, beansprouts, coriander, sliced chilli
Method
- Boil the egg noodles in salted water until tender, then drain and set aside.
- Heat oil in large pot or wok and fry curry paste and curry powder until fragrant – about 1 minute.
- Add stock, sesame oil, lemongrass, and coconut milk. Bring to a simmer and cook for 10 minutes.
- Add the protein and simmer until cooked through. Taste and add salt if required. Add the juice of a lime or half a lemon.
- Divide the noodles evenly into bowls. Use a slotted spoon to share out the protein, then pour over hot broth over and garnish. Happy slurping!
Easy homemade curry paste:
- 2 red chillies, de-seeded & chopped
- 6 cloves garlic
- 1 x thumb-sized piece fresh ginger
- ½ onion, chopped
- ½ tsp salt
- 2 tsps. ground coriander
- 2 tsps. turmeric powder
- ½ tsp shrimp oil or paste(optional)
- 2 tbsps. cooking oil
- 1 stalk lemongrass, chopped finely
Blend it all together to a paste and store in a jar until needed.
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