Coconut Cashew Curry Noodle Soup

November 18, 2014

It's been so cold here! Brian was lucky to have the help of a friend to clear the yard of all the fall debris before the first big snow! As a repayment, we had Noah and Emily over for dinner.  After the guys’ long day outside, I decided to cook something warm and spicy! It was a fun night full of curry, wine, scotch (not for me), music, and dancing! Yes, we moved the couch and danced in the living room! We probably looked like complete fools to anyone driving by...but oh well it was fun!

 

Coconut Cashew Curry Noodle Soup

Ingredients:

1 Tbs. olive oil

1 Tbs. Minced garlic

1 Red bell pepper chopped

½ Lb. fresh sugar snap peas in the pod

3 Large stalks of celery chopped

¼ Cup chopped onion

1 Cup chopped carrots

1 Lime cut into slices for garnish

4 Tbs. finely chopped cilantro (2 tbs. for garnish)  

1 Tsp. minced ginger

1 ½ Cup of unsalted cashews (½ cup cashews chopped for garnish)

1½ Lb. chicken breast

1 Tsp. red pepper flakes

3 ¼ Tsp. curry powder

Stalk of lemon grass

2 Cans of coconut milk (16 oz)

32 oz low sodium chicken broth

3 ¼ tbs. red chili paste

1-2 Tsp. salt

¼ Tsp. Cumin

5 oz can of drained bamboo shoots

6 Cups of water

 

*Serves 6-8

 

Instructions:

In a deep pot, heat tbs. of olive oil. Add one tbs. of minced garlic, ¼ cup chopped onion, and a tsp. minced ginger sauté for a couple minutes. Add 1 ½ lb. of chicken breast cut into medium chunks, ½ - ¼ tsp. red pepper flake,  and ¼ tsp curry powder sauté until your chicken is lightly browned.  

 

Add 32oz of low sodium chicken broth to the pot and cut a 2in stalk of lemon grass in half and add one half to the pot. Cover pot and simmer on low for 30 minutes.

 

It is really important to note that is soup is all about building layers of flavor and cooking it low and slow!

 

After your pot has simmered, add one can of coconut milk, 1 ¼ tbs. red chili paste, 1 ½ tsp. curry powder, tsp. salt, six cups of water, ¼ tsp. cumin, the other half of the 2in lemon grass stalk, and another ½ tsp. red pepper flakes (this is optional depending on the heat level you are looking for). Cover pot and simmer on low for 20 minutes.

 

Remember low and slow…don’t get annoyed with me yet!

 

Next add one red bell pepper chopped, three stalks of chopped celery, cup of chopped carrots, tsp. red chili paste, one more can of coconut milk, ½ - 1 tsp. curry powder (depending on how much curry flavor you like…I LOVE CURRY), and two tbs. finely chopped cilantro. Cover pot and simmer on low for 20 minutes.

 

Last time I promise…

 

Add tbs. red chili paste, can of 5 oz bamboo shoots drain all the liquid, one cup of unsalted cashews, and ½ Lb. fresh sugar snap peas in the pod.  This dish is one that doesn’t need a ton of salt, so add to your own personal taste.  You can also add more curry if you choose to.  Cover pot and simmer on low for 15-20 minutes.

 

You’re finally done!

 

Fill a big bowl with warm water, and soak one-two package of rice noodles (depending on how many people you are serving. One package was perfect for four people) for five minutes.

 

Now it’s time to eat. Serve up a nice mound of noodles and ladle soup over top. Top with lime, fresh cilantro, and chopped cashews. The chicken will fall apart and the cashews will melt in your mouth. The broth of this soup is beyond additive. YUM!

 

This soup would be the perfect Thanksgiving leftover cover up, just replace the chicken with turkey. Be sure to add it before the last simmer and tada…a new Black Friday tradition.

 

Stop by Bailey & James this Thursday for a cheap and easy Christmas craft that will add flair to packages, make a flashy garland, or glam up your Christmas décor.

 

Happy Tuesday!

 

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