Cheap & Easy Thai Dish
Ingredients
- 2 packages Thai Kitchen Instant Rice Noodle Soup , any flavor
- 1-4 spoonfuls Thai Kitchen Roastged Red Curry Paste
- 1-3 garlic cloves , finely minced
- 1 large can coconut milk
- 2 C vegetable or chicken broth
- variety of vegetables , chopped or cut to bite sized pieces (Shiitakemushrooms, carrots, bok choy, green onions, water chestnuts, baby corn, broccoli, bamboo shoots & cauliflower are all good choices)
- hot sauce or chili flakes (optional)
Instructions
- Start a 2-1/2 qt saucepan with boiling water going on one burner. Start a very large sauté or fry pan simmering with the coconut milk and broth. Open the noodle packages and sepa- rate the noodles from the oil and spice packets. Empty the oil and spice pack- ets into the coconut milk mixture and blend well.
- Take a spoonful (or in my case 2 or 3 generous spoonfuls) of the curry paste and stir that in. Also add whatever form of garlic you’d like. By now, your water should be boiling. Most fresh vegetables benefit from blanching, so doing one variety at a time, blanch your hard vegetables such as carrots, broccoli and the stem part of the bok choy. KEEP YOUR WATER BOILING!
- Place the drained, blanched veggies into the simmering sauce as you finish them. Soft or canned vegetables such as mush- rooms, the green part of the bok choy, water chestnuts, etc. should be cut into bite sized pieces and/or drained before adding to the coconut mixture.
- Simmer your coconut milk mixture for as long as you’d like based on how soft you like your vegetables or how thick you’d like your sauce. Now is the time to add additional seasonings, broth or anything else you’d like.
- Using your veg-flavored water from the blanching, cook your noodles. If you haven’t cooked rice noodles before, use great diligence. It only takes a couple of minutes and it would benefit you to drain them just a little bit before you think they’re ready, because they do cook for a little bit after they are drained.
- Serve sauce over noodles. If you have any, leftovers are great over rice or alone as a soup.