I’ve been at my current job almost three months now, three months of torture several times a week as my co-workers carry brown paper bags into the newsroom at lunchtime.
The aromas drifting from those bags are nothing less than heavenly.
Finally, I just asked and was told that there was a little Thai restaurant about two blocks from our office building that is pretty much frequented by EVERYONE who works downtown, plus more. I was also told to call at least an hour in advance if I wanted food because this tiny restaurant stays so busy.
Once I tried it, I knew why the wait was so long! The owners are from Thailand, so the food is as authentic as it comes.
I’d rather go eat there, but when I’m at home, it’s fun to make my own Thai food, too.
One of the ingredients in a lot of Thai cooking is red curry paste.
Red curry paste is basically a blend of roasted red chilies, ginger, lemongrass, garlic, onion, tomato and some other seasoning to make a very flavorful blend. It’s spicy, so you can adjust the amount you use in recipes as needed. You’ll find it with the other Asian foods on your Brookshire’s grocery shelves!
Thai Peanut Chicken Noodle Soup
1 (14 oz) can coconut milk
1/4 cup red curry paste
4 cups chicken broth
1 lb boneless, skinless chicken breasts or thighs
1 cup sweet potato or butternut squash, peeled and diced
1/3 cup peanut butter
1/4 cup lime juice
2 Tbsp fish sauce or soy sauce
2 Tbsp palm sugar or brown sugar
1/2 tsp turmeric
8 oz mushrooms, sliced
1 red bell pepper, thinly sliced
6 oz rice noodles
2 cups bean sprouts
1/4 cup cilantro, chopped
1/4 cup peanuts, toasted and coarsely chopped
2 green onions, sliced
Heat the thick part from the top of the can of coconut milk in a large saucepan over medium heat; add the curry paste and blend until fragrant, about a minute
Add the coconut milk, chicken broth, chicken, sweet potato, peanut butter, lime juice, fish sauce, sugar and turmeric. Bring to a boil, reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about 15-20 minutes.
Remove the chicken from the soup. Shred or slice it and optionally puree the sweet potato with a hand blender before returning the chicken to the soup.
Add the mushrooms, red bell pepper and rice noodles, and cook until the noodles are tender, about 5 minutes.
Mix in the bean sprouts; remove from heat and serve garnished with cilantro, chopped peanuts and green onions.
Nutritional Information: Calories: 513, Fat: 31 g, Trans Fat: 0 g (17 g Saturated Fat), Cholesterol: 37 mg, Sodium: 1622 mg, Carbohydrates: 33 g, Fiber: 5 g, Sugar: 11 g, Protein: 31 g