Tag Archives: Coconut Milk

Coconut Thai Curry Noodle Soup

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

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.


Thai Curry Glass Noodles with Tofu

29 Jan
Glass noodles with vegetables and tofu.

Glass noodles with a thai curry coconut sauce and vegetables with tofu.

  • 3 bundles of glass noodles*, soaked in boiling hot water for 15min to 20 min, drain well
  • 200g firm tofu, cut into large cubes
  • a handful of cilantro (include the stems), finely chopped
  • a handful of parsley (include the stems), finely chopped
  • 2 to 4 tbsps soy sauce
  • 1 can (400mL) coconut milk
  • 2 to 3 tbsps thai curry paste
  • 1 small bell pepper, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced (or substituting with ginger would also be ideal)
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • juice of 1 lime
  • 1 sprig of green onion, chopped (optional)

1. Heat a wok on high.

2. Add in oil, onions, peppers and garlic. Sautee on medium heat until onions and peppers are soft (about 5 minutes).

3. Add the cream portion of the coconut milk, curry paste, parsley, cilantro and sugar.  Combine well.

Coconut sauce with cilantro, parsely, peppers, onions and tofu.

Coconut sauce with cilantro, parsely, peppers, onions and tofu.

4. Once the sauce begins to simmer,  add in tofu and 2 tbsps soy sauce. Cook until tofu is heated through.

5. Add in noodles, lime juice and another splash of soy sauce.  Mix well.

Glass noodles in sauce with soy.

Glass noodles in sauce with soy.

6. If the noodles are dry, gradually add in the liquid portion of the coconut milk until the noodles are of desired consistency.

7. When noodles are done, add in green onions and enjoy.  Serves two generously.

*Glass noodles are also known as cellophane noodles, thread noodles or crystal noodles.

Sweet Indian Chicken Stew

24 Apr

Chicken Breast simmered in coconut with spices and hearty vegetables.

  • one large chicken breast, cut into large chunks (or substitute with boneless skinless chicken thighs)
  • 2 small yellow potatoes, peeled and cut into large chunks
  • 1 large sweet potato, peeled and cut into large chunks
  • 1 large carrot, peeled and halved lengthwise, then sliced into 1/4 inches
  • 2 medium tomatoes, cut each into eights or so
  • 2 cloves garlic, minced
  • 1 can of coconut milk
  • 1 can of chick peas, thoroughly rinsed and drained
  • 1 tsp each of cinnamon, curry, paprika, sea salt, sugar, black pepper
  • 1 tbsp extra virgin olive oil

Heat a large pot on high heat. Once hot, add in oil and then garlic, carrots, yellow potatoes, chicken, tomatoes and spices.  Mix well. Add in the coconut milk, sweet potatoes and chick peas.  Bring to a gentle simmer. Cover on medium low heat and cook for about one hour. Taste to see if more salt is needed. Serve with plain brown rice or a flat bread.