Food Discoveries

From a very young age I was fearless when it came to trying new foods. My mother has told me that when I was little and would come home after school I would say to her, "Is there anything to eat that I never had before?" and she would look for something for me and no matter what it was I always tried it and usually enjoyed it.Even when she gave me sardines!

As I've gotten older I'm still the same way, I will try anything once and for the most part I enjoy it. But then there's those times where you try something and you think, "What have I been doing living my life without this?!".

That very thing happened to me about a month ago and now I literally want it just about every week. That dish being Thai Red Curry soup. My neighbor/best friend from high school brought it over to me one night to try and I was instantly hooked. The creamy coconut milk fused with the wonderful heat of the red curry with the add-ins of shrimp, noodles and veggies: absolute bliss for my tastebuds. Later in the month we went to a Thai restaurant and I of course had to see what the authentic kind was like and of course it was ahhhh-mazing! However also not cheap, so I had to get the recipe from her right away to make it myself. I bugged her until she finally gave me the link to RealSimple and I adapted this recipe from there. Enjoy!


Ingredients

12 ounces chow mein noodles or spaghetti

1 ½ tablespoons red curry paste

2 14-ounce cans coconut milk

½ cup low-sodium chicken broth

2 teaspoons grated ginger (I ommited the ginger because it's one of the few flavors I don't enjoy)

½ teaspoon kosher salt

4 ounces sugar snap peas, cut in half

4 ounces shiitake mushrooms, sliced (I used regular button mushrooms)

1 pound medium shrimp, peeled and deveined

1 cup fresh cilantro leaves

Directions

1.Cook the noodles according to the package directions.
2.Meanwhile, in a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and salt. Bring to a boil.
3.Add the peas, mushrooms, and shrimp. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes.
4.Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.




*Sami's note:
Next time I would use less noodles because it make this less of a soup and more of a pasta dish. Also to save time I used precooked shrimp and just added it at the very end so it would get warm.