Coconut Thai Curry Noodle Soup

Coconut Thai (red) curry soup with noodles and zucchini.

The following recipe serves two.

• 1 can (400 mL) coconut milk
• 2 to  3 tbsps thai curry paste (depends on your spice preference)
• 1 to 2 tbsp oil (canola, vegetable, sunflower, etc.)
• zucchini, thickly sliced (any type of vegetable can be used, eg. sugar peas, asparagus, spinach, bok choy, bean sprouts, napa cabbage, snow peas, carrots, bean sprouts, shitake mushrooms, baby corn, string beans, etc.)
• a handful of cilantro, washed and tied
• half an onion, thinly sliced
• 1 tsp of lime zest
• juice of 1 lime
• 3 to 4 cups of low sodium broth (chicken, beef or vegetable)
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 2 to 3 tbsps soy sauce
• your choice of noodles, enough for two people (e.g. thin rice noodles, vermicelli, yakisoba noodles, udon noodles, etc.) TIP: soak the noodles in boiling hot water to remove any starches and oil. Soaking time depends on the style of noodle.
• green onion, 2 sprig, finely chopped (optional)
• sliced almonds (optional)

1. Heat  a large deep pot on high. Once hot, add in oil, onions, garlic and lime zest.

2. Cook until garlic is brown, then add in coconut milk, thai curry paste and brown sugar. Combine well.

3. Add in broth and an equal amount of water and the cilantro and soy sauce. Bring to a gently boil. Simmer for approximately 20 minutes.

4. Remove the cilantro bundle.

5. Add in noodles and zuchinni.

6. Once noodles and zuchinni are soft, turn off heat and add in lime juice and green onions.

7. Dish out into two large bowls and if so desired, garnish with (toasted) sliced almonds.

There is a lot of variation in this recipe. Here are some suggestions: add 1 to 3 tbsps of fish sauce; sautee in some tofu, pieces of chicken or whole shrimp; simmer the soup broth additionally with lemon grass and ginger; add a splash of sesame oil at the end.

Chocolate Milkshake (Light Version Available)

Two chocolate milkshakes garnished with chocolate syrup swirls.

• 1 cup mlik
• 1/4 cup chocolate syrup
• 1.5 cup vanilla ice cream

Serves two. Adjust quantities to suit your own preferences.

1. Add all ingredients to a blender.

2. Whiz on high until thoroughly combined.

3. Pour into two tumblers and drizzle a swirl of chocolate syrup on top as a garnish.

Healthier version: replace half the amount of ice cream with frozen yogurt, use skim milk, add a banana and/or a handful of frozen fruits (strawberries, blueberries, peaches, etc.).

Arabesque Cafe

Arabesque Cafe, 869 Victoria Street, Kitchener, Canada.

Arabesque Cafe is a diner style family restaurant featuring Lebanese cuisine. It was recommended by a friend who raved about the quality and quantity of food. Indeed, the food is the heart of Arabesque Cafe.

Chicken mousahab with rice, hummus, fatoush salad and pickled beets, $12.99.

The menu is unique and diverse. For example, the shawarma plate comes with your choice of beef, chicken or mixed, rice or fries and either tabouli or fatoush salad. Aside from these, the dish has a handful of vibrant red pickled beets, creamy smooth hummus and a couple of dipping sauces. It’s so hard to describe the exotic flavours but the variety of items on the plate offers so many savoury combinations to try. All plate dishes are accompanied with a warm puffed pita. When opened, a lovely burst of steam escapes.

Shawarma plate with rice, chicken and beef, hummus, pickled beets, tabouli salad and two dipping sauces (which sadly, I don’t know the names of), $12.99.

Warm puffy pita. When opened, a lovely burst of steam escapes.

The front counter has a delicious display of homemade desserts such as bakalava and kunafa, salads and sauces. They are all available for purchase. For those wanting express service, there is a take-out counter. They also have hookah available on weekends in the later evenings.

Arabesque cafe is a must try for those wishing to explore authentic traditional Arab foods!