Are you feeling sluggish and overwhelmed by holiday treats? Do you feel like it’s a never ending calendar filled with food dates? Me too.
I had a slight aversion to meat yesterday, after the family consumed a Christmas Eve feast and hot pot for Christmas day. Today I tried out a recipe I’ve had pinned for a while: Red Curry Noodle Soup.
The recipe calls for shredded chicken breast, but I opted for the veggie filled option.
For my veggies I used:
-young pea shoot leaves
For the soup base:
-red curry paste
-fresh lime juice
I cooked the pho noodles in a separate pot so it wouldn’t thicken the soup. After the dried noodle softened, I shocked it in cold water to further rinse out the extra starch.
With this amount, I made two servings. The soup was exactly what I had hoped it would be. Extremely tangy and tart (like tamarind), but flavourful.
The crushed peanuts are key because of the texture change and the nuttiness it brings to the sour soup. (Hmm…perhaps I went a little heavy handed on the limes.) Looking forward to making this again and mixing and matching my ingredients.