Happy April! Did anyone have any good April Fool’s Day jokes played on them? Share!

I woke up and told MG I had a stomach ache and couldn’t go to a lunch date with him. He was worried until I shouted “April Fool’s!” Then he told me there are 31 days in March so unbeknownst to me, it wasn’t 4/1. There goes my joke. And yes, that’s as creative as I can get for these kinds of things!

On another note, what’s going on with these rainstorms in the Bay Area? I’m happy that it’s raining since we didn’t have a winter, but winter in April? That’s cray! It’s gotten chilly outside so soup is a must to warm bellies!

I’ve noticed that my cooking style is simple. I like to use things that you would purchase regularly and things that you would find in your fridge. Once in a while a recipe will call for a specific herb or ingredient where you need to go to the store, but I hate when I don’t even know what the ingredient looks like or tastes like! Here’s a recipe where you’ll recognize all the ingredients, yay!

Also, it’s worth mentioning that I used chicken for this recipe to make the soup heartier. This can be a vegetarian dish by simply eliminating the chicken!

Red Curry Noodle Soup
4 servings, cooking time 15 minutes

Ingredients:

• 1 chicken breast, cooked and shredded (optional)
• 3 garlic cloves
• 2 tablespoons fresh ginger
• 2 tablespoons red curry paste
• 2 tablespoons coconut oil
• 1/2 onion, chopped
• 4 cups chicken broth (if vegetarian, use vegetable broth)
• 3 cups coconut milk
• 8 ounces of your favorite noodles (rice or wonton noodles are a great choice)
• Handful of bok choy and napa cabbage (honestly, any of your favorite veggies will work here)
• Fresh cilantro, green scallions, red pepper flakes to garnish (all optional)
• Salt for tasting

Directions:

1. If you’re using wonton noodles (which I did), boil water and cook the noodles in the separate pot. Then drain and set aside. I cook this in a separate pot because the flour thickens the liquid.
2. Combine garlic cloves, ginger, curry paste, and coconut oil in a blender and make a paste (I have a Magic Bullet).
3. In a large pot, heat the paste on medium-high heat, frying the paste for 2 minutes. Add the vegetables, chopped onion, and a pinch of salt, and stir fry for 2 minutes. Add the coconut milk and chicken broth to the pot, and scrape up any bits from the bottom of the pot.
4. Once the soup has come to a boil, add in the cooked/shredded chicken and the noodles. Simmer for 5 minutes.
5. Serve and garnish with cilantro and sliced green scallions. If you want heat, sprinkle red pepper flakes.

Making the curry paste

My veggies – onion, bok choy, napa cabbage

Want some spice?

Yum, yum, yum! Nothing beats a hearty, hot bowl of noodle soup on chilly day. I kept the noodles and vegetables in line with the Asian theme, but feel free to use your favorite vegetables.

If you have leftovers, even better! The soup is extremely flavorful the next day. Store the noodles in a separate container so that it doesn’t absorb all the liquids.

Is this something you can make? What are some other red curry recipes you love?

Happy feasting!
Jay
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Adapted from this original recipe