Ruth from Once Upon A Feast is celebrating a big milestone today - the 40th edition of her Presto Pasta Nights!
I've taken part in 20 PPN's. I'm surprised, I thought it had been more.
I've had my eye on a rice noodle dish from one of my favorite books (don't I say that about all of them??)Rebar Modern Food Cookbook. This dish has everything - rice noodles (one of my faves), coconut milk, tofu, and curry. All the good stuff, in my opinion. I ended up mutiliating the recipe - Scott's got the stomach flu, so he certainly can't eat curry - and I was getting tired and started mis-reading the recipe. Fortunately it turned out fantastic. Next time I make this I will stick to the original recipe to check it out, but this version is pretty great.
Happy 40th Presto Pasta Ruth! Here's to many many more.
Curry Rice Noodle Soup
4 cups vegetable broth
2 lemongrass stalks, roughly chopped
2 inch piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
1/2 tsp red curry paste
2-3 Tb sugar (to taste)
3 Tb soy sauce
1 cup coconut milk
2 tb lemon juice
100 g rice noodles, broken into smallish pieces
5 green onions, chopped
1 big handful cherry tomatos, halved (or 1 or 2 chopped tomatos)
2 tb minced cilantro
bean sprouts
Place the broth, lemongrass, ginger and garlic into a pot and bring to a simmer. Simmer, uncovered, for 15 minutes. Strain out the solids and return to a simmer. Whisk in the curry paste, sugar and soy sauce. Simmer 5 minutes. Add the coconut milk and lemon juice. Stir, then add the rice noodles to the simmering soup. When the noodles are almost cooked through (5 minutes or so) add the green onions, tomatos and cilantro. Cook until the noodles are done. Ladle into bowls and top with bean sprouts.
Serves 2 to 4.
I've taken part in 20 PPN's. I'm surprised, I thought it had been more.
I've had my eye on a rice noodle dish from one of my favorite books (don't I say that about all of them??)Rebar Modern Food Cookbook. This dish has everything - rice noodles (one of my faves), coconut milk, tofu, and curry. All the good stuff, in my opinion. I ended up mutiliating the recipe - Scott's got the stomach flu, so he certainly can't eat curry - and I was getting tired and started mis-reading the recipe. Fortunately it turned out fantastic. Next time I make this I will stick to the original recipe to check it out, but this version is pretty great.
Happy 40th Presto Pasta Ruth! Here's to many many more.
Curry Rice Noodle Soup
4 cups vegetable broth
2 lemongrass stalks, roughly chopped
2 inch piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
1/2 tsp red curry paste
2-3 Tb sugar (to taste)
3 Tb soy sauce
1 cup coconut milk
2 tb lemon juice
100 g rice noodles, broken into smallish pieces
5 green onions, chopped
1 big handful cherry tomatos, halved (or 1 or 2 chopped tomatos)
2 tb minced cilantro
bean sprouts
Place the broth, lemongrass, ginger and garlic into a pot and bring to a simmer. Simmer, uncovered, for 15 minutes. Strain out the solids and return to a simmer. Whisk in the curry paste, sugar and soy sauce. Simmer 5 minutes. Add the coconut milk and lemon juice. Stir, then add the rice noodles to the simmering soup. When the noodles are almost cooked through (5 minutes or so) add the green onions, tomatos and cilantro. Cook until the noodles are done. Ladle into bowls and top with bean sprouts.
Serves 2 to 4.
5 comments:
That looks WONDERFUL! Those are the ingredients that I love. Must try this.
It does sound delish and I do hope Scott is over the flu.
Thanks for all 20 Presto Pasta entries and I can't wait to see what you come up with next.
ah, rebar! i love that cookbook and haven't tried this recipe yet. looks amazing.
I adore lemongrass and ginger together. This curry must be as fragrant as it is delicious.
What a nice recipe to celebrate the 40th edition! Love the combination of spices.
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