Tag Archives: coconut milk

Shrimp Curry Noodle Soup

I met my friend Lisa during my freshman year in college at Iowa (go Hawkeyes!).  Upon graduation, she was going back home to Japan.  During her last weekend in the U.S. she had a going away party, where she made some delicious Japanese-inspired dishes.

One of the dishes was curry, and yes, that was the first time I have ever tasted it.  After trying it, I wanted to know how she made it.  Her technique was very simple, yet delicious.  It comes in a box, and you just add vegetables (and/or meat).  Since then I’ve always kept a box around in the cupboard, you never know when you can make a quick meal out of it.

Fast forward to 2011, where I’m in love with Indian dishes and I still keep the Golden Curry box around, just in case!  So when I was making a curry soup, I felt that it would give it the perfect flavor.

I wanted to show how the dish looked prior to adding the soup, the variety of colors makes the dish look so pretty.

What is perfect about this soup is that it can be delicious in about a thousand different ways.  No need to use soba noodles if you have others on hand (for example: cellophane, egg noodles, rice noodles, rice sticks, wheat flour noodles, etc).  I love cilantro, so any excuse to add it to a dish- I’m definitely excited.  But if you’re not a fan, you can use parsley.  There are so many variations: sprinkle some peanuts, add tofu, add chicken, or put it rice and not noodles.  Get creative and let me know how it tasted!

Shrimp Curry Noodle Soup
Inspired by: EatMore DrinkMore
Serves: 4-6 portions

2 cans (15 oz) light coconut milk
1 package of Golden Curry paste
2 cups of water
1 tsp crushed red pepper (optional)
2-3 tbsp soy sauce
soba noodles (amount depends on how noodly you want the soup)
1 lb shrimp, peeled & deveined
1/4 cup cilantro, chopped
5-10 basil leaves, chopped
12 oz bean sprouts
3-4 green onions, chopped
1-2 Thai chili peppers, chopped (optional)

Combine and heat up the cans of the coconut milk and the curry paste in a larger pot.  Once the curry has dissolved, add the water.  Finally, stir in crushed red pepper (if using) and soy sauce.

At this point cook the noodles per package instructions.  Use as many (or as little) noodles as you like (based on your preference).

Drop the shrimp into the soup for 3-5 minutes.  Cook the soup until the shrimp turn pink.

Divide the noodles into each of your serving bowls.  Top each bowl with: cilantro, basil, bean sprouts, green onions and Thai chili peppers (optional).  Finally, ladle the soup into each bowl.

Butternut Squash Thai Curry

This is a great fall flavor, and fantastic for colder evenings.  Although we had used butternut squash, others can be used.  The heat of the dish can also be varied, depending on how many jalapenos are added.  The coconut milk gives it a creamy warming texture.

Butternut Squash Thai Curry
Adapted from: Love and Olive Oil Blog

2 tbsp olive oil
1 large onion, chopped
2 medium butternut squash; peeled, seeded, cut into 1/2 in pieces
1 cup veggie broth
1 cup water
1 jalapeno, chopped
4 garlic cloves, chopped
1 (12 oz) can of coconut milk (light or regular)
juice of 1 lime
12 oz Asian noodles (or Udon noodles)
1/4 cup cilantro, chopped
1 tbsp curry powder
1 tsp cinnamon
salt to taste

Heat oil on a large skillet over medium heat.  Add onions garlic and jalapeno, saute for 5 minutes; until onion is translucent.  Add squash, and saute for another 5 minutes.  Add broth, bring to boil.  Cover and cook until squash is tender.  Stir in coconut milk, water, lime juice, curry powder, cinnamon and salt.  Simmer uncovered until squash is tender and liquid has reduced (5  minutes).

Meanwhile, cook noodles in a large pot, until tender.  Drain noodles, rinse with cold water, and return to pot.  Then add squash mixture to noodles.  Toss to blend, divide into bowls and sprinkle with cilantro.