Coconut Curry Noodles

Poor Will. For some reason, when making this dinner, the entire downstairs of our townhouse got filled with smoke. We're still not 100% sure why this recipe caused such an issue, but luckily you couldn't taste any sort of burn, just smell the smoke! We predict that it had something to do with the olive oil and curry paste not being paid attention to enough, but still. It was a pretty billowing amount of smoke coming out of our kitchen that night.

Despite the smoke though, this recipe was fairly easy and quick to make. On my behalf, I really enjoyed the rice noodles because they were light yet more satisfying than a spaghetti-style noodle because they were a little denser than a pasta without tasting like it. I was definitely a fan of those and would love to use them again. Overall, the flavor was pretty good although we did add a lot more soy sauce to our final servings while we were eating. We also really piled on the cilantro, in part to use it up and in part because adding it at the end gave a different kind of flavor quality to the soup. I could see this soup doing well with the addition of chicken, to help absorb some of the sauce.

Cooking Notes: We used normal-sized carrots as opposed to baby carrots, but I believe that is the only alteration!

Coconut Curry Noodles (adapted from Considering Campbell; serves 4)
1 bell pepper, cut into thin strips
A handful of baby carrots, cut into thin strips
1 jar Thai Kitchen red curry paste
1 can light coconut milk
1 cup chicken broth
Rice noodles
Cilantro
Soy sauce, to taste

Submerge the rice noodles in boiling water. Let them soak for a bit, covering if possible and making sure they aren't on the heat too long.

Drizzle a bit of olive oil into a pan and empty about half the jar of the curry paste into the pan. Mix up and allow to combine well. Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil. Cover and let rumble for approximately one minute. Add the can of coconut milk and the peppers. Add about 1/4 cup of soy sauce into the mix and stir until combined.

Drain noodles and serve in bowls, ladling sauce over top. Top with cilantro and add more soy sauce if necessary.

Recipe: Considering Campbell: Coconut Curry Noodles