There are days when you’re home for lunch when a tuna salad sandwich sounds amazing, and there are days when it doesn’t. For the days when it doesn’t, I have the thing for you: quick coconut curry noodle soup for one.
A few weeks ago, I couldn’t bear the thought of going out for fast food or of picking up extra groceries, so I was forced to eat what was already in the house. I whipped this noodle soup together within about thirty minutes with foodie pantry staples, and it felt so homey and comforting I thought I might just melt.
This is another “kitchen sink” recipe, where you can sub what you have for what you don’t have, or generally tailor it to your specific tastes. You don’t even have to tell me; I’ll just nod knowingly at you when we pass one another at the BlogHer convention.
If you don’t keep red curry paste in the house, I beg of you, start! I’ll lump some into smashed sweet potatoes or fry a bit into tom kha soup. It’s a complex addition of flavors that’s so savory, yet so easy. Isn’t that the best way?
Quick Coconut Curry Noodle Soup
1 teaspoon vegetable oil
1/4 onion, sliced
2 cloves garlic, smashed
1 tablespoon red curry paste
1 bundle dried udon noodles
1 cup chicken broth
1 cup coconut milk, regular or light
1 tablespoon light brown sugar, or more to taste
1/2 lime, juice of
fish sauce, to taste
2 handfuls sliced mushrooms
1/4 cup French’s fried onions
1 green onion, sliced thin, divided
1. Boil water for udon noodles.
2. In a separate saucepan, heat vegetable oil over medium-high heat.
3. Fry onion, garlic, and red curry paste in oil for 3-4 minutes, or until onion is softened
4. Add noodles to boiling water and cook per package directions. Drain and hold in strainer until ready to use.
5. Add chicken broth and bring to a boil. Lower heat and simmer for ten minutes.
6. Add coconut milk, brown sugar, lime juice, and fish sauce. Heat through, taste, and correct seasoning. If it tastes a bit bland, add more brown sugar. If you want more saltiness, add a bit of fish sauce (but be careful! A little goes a long way). If you’ve added sugar and it’s still missing a bit of flavor, add more lime juice.
7. Add mushrooms and half the sliced green onions and heat through.
8. Place cooked udon noodles in a soup bowl and ladle soup over. Garnish with remaining green onions and fried onions. Eat!