Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 01 Jul 2015 20:35:01 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Vegetable Thai Curry Noodle Soup http://steamykitchen.com/26966-vegetable-thai-curry-noodle-soup-recipe-video.html http://steamykitchen.com/26966-vegetable-thai-curry-noodle-soup-recipe-video.html#comments Fri, 03 May 2013 15:05:55 +0000 http://www.steamykitchen.com/?p=26966 We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle¬†and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?! So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something ...

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Vegetable Curry Noodle Soup Recipe

We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle¬†and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?!

Vegetable Curry Noodle Soup Recipe

So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something to cobble together. This is one of them. In fact, I think Thai Curry is the queen of emergency quick-cooking.

Vegetable Curry Noodle Soup Recipe

This version of Vegetable Thai Curry Noodle Soup consists of:

Pantry – Thai curry paste, coconut milk, carton of vegetable broth, rice noodles, bamboo shoots, baby corn.
Refrigerator – bell pepper, mushroom, tofu, basil

All of the refrigerator items are long-lasting type of ingredients that stay fresh for about a week.

15 minutes tops, from pantry/refrigerator to table.

Vegetable Curry Noodle Soup Recipe

Vegetable Thai Curry Noodle Soup Recipe Video

 


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Vegetable Curry Noodle Soup

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
vegetable-curry-noodle-soup-recipe-featured-1708

Use whatever vegetables suit you! Other ideas: zucchini slices, very thinly sliced carrots (use a vegetable peeler), onion slivers, broccoli florets, bok choy, spinach leaves, kale leaves, cabbage.

Ingredients:

10 ounces dried rice noodles
1 tablespoon cooking oil
2 tablespoons Thai curry paste (or to taste)
1 cup coconut milk
4 cups vegetable broth
1 tablespoon fish sauce
8 ounces baby corn, halved
4 ounces bamboo shoots
1/2 red bell pepper, sliced
8 whole shiitake mushrooms, sliced
8 ounces medium or firm tofu, cubed
handful fresh basil, leaves torn

Directions:

If you are using rice noodles, soak the noodles in hot tap water (not boiling water, just use hottest water from tap) for 10 minutes. Drain. If you're not using rice noodles, cook noodles according to package directions.

In a wok or a soup pot, heat oil over medium heat, add in curry paste and fry for a few seconds until very fragrant. Be careful not to burn the curry paste. Pour in 2 tablespoons coconut milk and whisk with the curry paste until combined. Add the remaining coconut milk and the vegetable broth and bring to a simmer. Optional- stir in the fish sauce or soy sauce. Give the soup a taste and add more curry paste if you'd like it spicier.

Add in the vegetables and tofu. Cook for 3 minutes or until the vegetables are cooked to your liking. (If you're not using rice noodles, see below.) Add in the drained rice noodles and boil until the rice noodles are cooked through, about 60 seconds to 2 minutes depending on the thickness of the rice noodles. Stir in fresh basil and serve immediately.

* If you are NOT using rice noodles and have cooked the noodles according to instructions on the package, divide the cooked noodles evenly into 4 serving bowls. Stir in fresh basil in the vegetable curry soup and pour over the noodles.

 

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Beijing Noodles http://steamykitchen.com/662-ground-beef-with-beijing-sauce-over-noodles.html http://steamykitchen.com/662-ground-beef-with-beijing-sauce-over-noodles.html#comments Tue, 22 Jul 2008 18:06:43 +0000 http://steamykitchen.com/blog/?p=662 As promised, I’m doing a series of simple Chinese dishes as we lead up to the 2008 Beijing Olympics. I’m hoping to post a new recipe at least 4 times a week, though that might be a little ambitious and make my family very hungry for something like spaghetti or meatloaf. This dish, Ground Beef with Beijing Sauce over Noodles ...

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Ground Beef with Beijing Sauce Over Noodles

As promised, I’m doing a series of simple Chinese dishes as we lead up to the 2008 Beijing Olympics. I’m hoping to post a new recipe at least 4 times a week, though that might be a little ambitious and make my family very hungry for something like spaghetti or meatloaf. This dish, Ground Beef with Beijing Sauce over Noodles is so flexible – you can use ground turkey, chicken or even pork. If you don’t have Chinese noodles, serve over rice or any type of pasta. The greatest thing about this recipe is that the entire thing comes together in 15 minutes (if using noodles) and costs around $5 to feed a family of 4. How can you beat that?! Normally, I’d serve this over rice, but I had some of these wonton noodles leftover from my Crab and Pork Wonton Noodle Soup recipe that we’re currently testing for my Steamy Kitchen cookbook. (Come take a look and join the testing group if you’re interested!) So, as thrifty as I am, I’ve served this over noodles instead of rice. You can do either. There are certain dishes that my Mom always says in Chinese, “goes very good with rice,” meaning, You’re gonna eat A LOT of it and won’t be able to stop. This is one of those dishes where before you even know it, you’ve eaten the entire pot with rice or noodles!

 

This recipe is adapted from:

Chinese Rice and Noodles: With Appetizers, Soups and Sweets, published by the famous Wei Chuan Cooking School.

What is Chinese Ground Bean Sauce

There are several different kinds of bean sauce, the one I used is “ground bean sauce” made by Koon Chun, the “ground” referring to a smooth paste vs. having whole soybeans inside the sauce. Either one is fine. If it doesn’t say “ground,” chances are that it does include whole soy beans in the sauce.

If you prefer spicy, you can use the “hot bean sauce.”

On using frozen vegetables

I always have a package of peas/carrots in the freezer. One, they’re cheap; two, they are almost just as nutritious as fresh vegetables; and three they require no cooking. I also use the frozen vegetables for fried rice, ma po tofu (recipe coming) and anytime I’m being a total lazy fart and don’t want to go to the store. There are many different kinds of dried chilies, most Asian markets will have a finger length dried chili – about the size of your pinky. Though if you look in the dried chili section of your regular supermarket, you can use any of those. In a pinch, just use a teaspoon of regular chili flakes.

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Beijing Olympics

Olympics You must click over to James in Beijing’s site to see what this silliness is all about ***

Other great Chinese dishes

Martin Yan's Pan Seared Steak Rolls Martin Yan’s Pan Seared Steak Rolls

Baby Back Ribs with Orange Ginger Glaze</a Baby Back Ribs with Orange Ginger Glaze


Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets

Pan Fried Shrimp and Pork Potstickers Pan Fried Shrimp and Pork Potstickers

Xiao Long Bao Xiao Long Bao – Steamed Shanghai Soup Dumplings

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