COOKING WITH TKO: COCONUT CURRY SOUP

I can cook a mean egg, and I can make a mean sandwich, but I really want to learn to be more creative with the food I cook. Yesterday, I was browsing Pinterest trying to get all inspired and what not when I came across a yummy looking picture of coconut curry noodle soup. The recipe is from the food blog, The Woks of Life (check it out, awesome blog). I figured that curry is a great place to start my creative culinary experience because it is colorful and FREAKING DELICIOUS.

So I grabbed Bryan and we headed to the store to grab a few ingredients. And let me tell you, making this was super simple, and tasted awesome. It was a very rich soup so there are a few things I would tweak from the original recipe the next time I make it to make it more to our liking. 

WHAT YOU NEED

  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated (ginger paste also works - that is what I used)
  • 3 tablespoons Thai red curry paste
  • 8 oz. boneless chicken breast or thighs, sliced
  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 2/3 cup coconut milk
  • 6 oz. dried rice vermicelli noodles (pad thai noodles would also be delicious - trying that next)
  • 1 lime, sliced
  • Sliced red onion, red chilis, cilantro, scallions to garnish
  • Sriracha for SPICE

HOW TO COOK IT

STEP 1. Toss the olive oil, garlic, ginger and red curry paste into a large pan over medium high heat. Cook for about 5 minutes until it starts smelling super delish. Which it will almost immediately because Bryan yelled from the other room "OH MY GOD THAT SMELLS DELISH" the second it hit the pan. Boom. (Note: wear an apron or something because my nice white shirt had small specs of red curry taste all over it when I looked down...rookie move, I know).

STEP 2. Next toss the thinly sliced chicken into that super delish smelling pan and cook that shit up until it turns opaque. 

STEP 3. Add the chicken broth, water, fish sauce and coconut milk to the scrummy pot (that is scrumptious and yummy together, thanks New Girl). Bring it to a boil stirring occasionally. Once the broth is at a low boil, add the package of noodles. Taste the broth to see if it needs more salt or water (I added more water because the broth was super rich and I wanted to thin it out a little). I used the rice vermicelli noodles this time around but will use pad thai noodles next. These were very thin and I like my noodles to be a bit thicker. (White rice instead of noodles could also be good, maybe with some bamboo shoots!)

STEP 4. Serve into separate bowls and garnish with chopped cilantro, scallions, red peppers, red onion, Sriracha and a squeeze of lime. ENJOY!

BOWLS Crate&Barrel || MARBLE SLAB Crate&Barrel || ORANGE CUTTING BOARD Home Goods

It was YUMMYYY and super simple. Like I said up top, I'm trying to learn how to cook, so I think I'm going to start picking random recipes either off of Pinterest, random cook books or some family favorites and try them out for the blog every Wednesday. If you have any suggestions let me know! Should be fun. (See the original recipe I worked from here! )

* All food, images and styling done by me! (I'm available for hire, hire me!)

FOOD & DRINKTaylor Kampa Olsonfood blog, coconut curry recipe, noodle soup, food photography, food pornComment