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:
- The noodles from instant noodles for the son (wheat?)
- Rice noodles for wife and daughter.
- 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.
