Penang Curry Soup

Paste:

• 6 lime leaves
• 2 tablespoons of Penang curry paste
• 1/2 teaspoon of salt
• 1.5 inches of galangal
• 3 large shallots

Use coconut milk to make it wet enough to blend.

( note: no garlic and no chilies. The paste has chilies in it and I just didn't even think to add garlic. )

Fry that until the oil separates.

Add 2 cans of coconut milk

I use warm water from the tap to rinse the sides of the coconut cans and dump that in the soup to not waste any of the coconut milk.

Add:

• Some chopped a carrot
• Some chopped potato
• Some tofu

You can vary the amounts, I used two small potatoes and one large carrot. Variations: I've added bamboo shoots previously and I've chopped matchsticks of the carrots which will make it cook faster. Also this was the first time I added potato and I feel like it made it heavier and thicker.

Bring to a boil.

Add half a chopped red pepper.

The pepper will break down faster so I add it after the carrot and potato are cooked.

Turn down to simmer. I have three different types of noodles on hand that are easy to prepare a la carte for each person:

1. The noodles from instant noodles for the son (wheat?)
2. Rice noodles for wife and daughter.
3. Bee hoon ( sp? transparent glass noodles made from mung been) which sometimes the daughter likes but no one took this time.

In either case I boil water and dump in the noodles for 1 or two minutes.

Side dish / extras / garnishes:

• Thinly sliced mushroom. My guys prefer raw mushroom so I make it something they can add raw on top at serving time.
• Lime quarters to squeeze in at serving time.
• I tossed some shrimp in the soup enough to coat them and then quickly fried them on high heat ( this is for me not kids or wife who aren't into shrimp )
• thinly sliced shallots fried until crispy.
• chopped spring onion
• fresh coriander leaf
• Thai green chilies sliced

Everyone loved it. I considered it to be a bit bland and added the sliced Thai chilies.