This is a quick, super easy and delicious recipe that my friend Nori Mason taught me how to make. You may need to adjust the amounts as to how many people you are cooking for. Sorry that this is not an exact recipe, but I know that you can make it perfectly. Enjoy!
1. Saute about 1 tsp. minced garlic and about 1 tsp. shredded ginger in a pot for about 1 minute on medium/low heat.
2. Add a bottle of Spicy Red Curry Paste to the pot and sauté with ginger and garlic.
3. Add chicken broth (maybe about 4 cups) and bring up to hot temperature.
4. Taste the broth and see if you need to add more seasonings...maybe more curry paste, chicken broth, salt, pepper, or soy sauce. Whatever you like.
5. Add bok choy, mung bean sprouts, zucchini, or any other vegetables that you may like.
6. Add 1 can of coconut milk or cream to the pot of soup. Turn off heat.
6. Put hot cooked noodles in a bowl with a hard boiled egg on top. Pour hot soup in the bowl and enjoy!! So so good!
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