Asian Indian / Farm Sanctuary / Meatless Monday / Meatless Monday recipe

Red Curry Noodle Soup/ Meatless Monday, Ellen &Turkeys,

Besides going meatless today, which so many of you are doing now (hugs to all of you), why not also…

Ellen DegeneresJoin Ellen this year in adopting a turkey for Thanksgiving?

Ellen is urging everyone to save a life this year by adopting a turkey instead of eating one.  You can think of it as Thanks-Living :).

One of Farm Sanctuary’s awesome supporters, Ady Gil, has generously offered to sponsor a turkey for each one adopted.  It only takes $30 to Adopt-A-Turkey.  Why not do it today? Check out some of the turkeys up for adoption…which turkey speaks to you?

Today’s Meatless Monday Recipe: Red Curry Noodle Soup
(adapted from Gourmet Cartographer). 
We made this last night and it was SO good!

8 ounces Udon noodles
2 cups coconut milk
4-5 Tbsp. Thai red curry paste
3 cups vegetable broth
1 bunch green onions (white and green sliced into grounds and separated)
Your favorite chile(s) chopped (we used 2 of the tiny Thai peppers, but next time we might use 3 – we like things hot)
2 Tbsp. sugar
6 handfuls spinach (you can remove the stems if you like)
1 can bamboo shoots (next time we will also add some shredded cabbage)
2/3 cup chopped cilantro (I didn’t use all of the cilantro the recipe called for)
2/3 cup chopped basil (we used Thai basil, but it doesn’t need to be Thai)
2 pinches of crushed red chile flakes
Sambal Oelek or Sriracha or other hot chile sauce (this is not an option for us, because we love hot chile sauce, but you certainly do not need it if you are not a fan of the ‘hotness’)

1.  Begin heating water for noodles.  Bring to a rolling boil so that it is ready when you are ready to begin cooking the noodles.

2.  Bring a 1/2 cup of the coconut milk to a simmer, stir in the red curry paste so there are no lumps, then add the rest of the coconut milk and the vegetable broth.

3. Add the following to the above mixture: white part of the green onions, chile(s), red chile flakes, and sugar; bring to a boil and then reduce to a simmer.

4.  Add the spinach and bamboo shoots and let it cook for 2-3 minutes.  Turn off heat and stir in the cilantro, basil and green part of the green onions.

4.  We started our noodles at the point where we set the timer for 3 minutes to cook the spinach/bamboo.  Cook noodles according to package directions.  Drain in a colander.

5.  Put noodles in bowls.  Ladle the coconut curry over the noodles. You could easily add bean sprouts, chopped peanuts or other accoutrements here.  We added, as we always, do Sambal Olek.

Here is a picture – although not mine – to give you an idea of what it looks like.


Have a Peaceful and Loving Meatless Monday,

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