My Thai Inspired Noodle Soup Recipe – Laura Vitale – Laura in the Kitchen Episode 725


Hi guys, I’m Laura Vitale, and on this episode
of Laura in the Kitchen I want to share with you my Thai Inspired quick sort of noodle
soup. It’s really, really, good I make it when Joe and I are craving some Thai food
and we just don’t have a Thai place any where near us it’s about an hour away, about forty
five minutes away I would say, so this is defiantly – It hits the spot it’s nice and
spicy it’s got great flavor but it requires a handful of ingredients so it’s really great
to make when you just don’t want to fuss over a lot of ingredients. The ingredients you’ll
need are really few and simple you’ll need some vegetable stock and you guys know I just
use my vegetable base. You’ll need some light coconut milk, garlic, ginger, Thai curry paste,
this is red Thai curry paste, you’ll also need some bok choy – well you don’t need the
bok choy I just like to add some especially if I have it on hand this is baby bok choy
that I’ve quartered, and some rice noodles or you can use any noodle you want. In my
pot here I’ve got some vegetable oil getting nice and hot now my ginger it’s grated ginger
I buy it like this makes my life nice and easy and I’m going to sauté that – my garlic
and my ginger. The ginger splatters a little bit but that’s ok. It’s like having a party
my itself in there! That’s going to take just a couple of minutes until the garlic becomes
nice and fragrant now we’re going to add in the Thai curry paste now this is Thai curry
paste that I buy, I buy it just like this in a little jar there’s the green curry paste
and then there’s the red one. This is really hot, so you can use how ever much you want
I always use a couple tablespoons for this amount, because it’s really, really spicy
so I’m going to add that in now my garlic is looking good. This takes no time by the
way no time at all. Now just stir that in there. And as soon as you add the paste you
can immediately start to smell it so it’s defiantly a good sign I’m just going to let
that cook for about a minute just to wake up those favors and then we’ll add in the
pretty much the remaining of our ingredients. Going to add my stock my vegetable stock,
get my vegetable base, if I can get this open, I really feel weak right now, considering
this has already been open [laughs] and now I can’t get it open! Okay, come on, Laura
you work out, I can’t get this open! [laughs] Okay, let’s try this again, ta-ta-daaa I did
it! I’m going to use a little bit of that, alright. Come on, go in there, and then we’re
going to use our coconut milk, this is light coconut milk, you can see the top gets really
thick and then there’s liquid in the bottom so don’t open this up and think, whoa whoa
whoa whoa where’s the liquid here? It’s just it’s just what happens I’m going to bring
this to a boil simmer it for just a couple of minutes or until the coconut milk is fully
melted and everything is just really nice and hot and then we’ll add in our last couple
ingredients in the mean time I’m going to go get some garnishes ready some cilantro,
mint, and scallions and we are on our way to a great really quick delicious light dinner
lovely lunch, you can add some cooked chicken to this if you wanted to at the last minute
with the bok choy some cooked pork or can even poach some shrimp right in there, but
I’m going to keep it all veggie for today, because that’s just what I’m feeling, and
I’m just going to get some garnishes ready to serve this up. This has been simmering
for just a few minutes and now it’s time to add my noodles and my bok choy now my rice
noodles check the packages on your noodles because depending on how long they need to
cook that’s how long your going to need to cook this for, my rice noodles take between
three to four minutes so usually around the three minute mark they’re perfect and now
I add my bok choy as well, and let those cook together for just the last minute or so, the
last minute, the last three minutes, in the mean time I’m just going to get a bowl ready
this is looking perfect I’m just going to add those little pieces that kind of you know
those little pieces of noodles that kind of break and get the bottom of the bowl, now
I’ve got some, some, cilantro, fresh mint and some scallions I’ve cut nice and thin
at a diagonal, that is ready to be on top of my soup and I, nothing to do besides get
a fork, a spoon, a bowl, and be ready to eat. It’s been about three minutes and it is perfect
just like to take some of my noodles, and my bok choy, put those at the bottom of the
bowl I’m telling you, this smells unbelievable! It really does. I’m just taking some of that
lovely, creamy, spicy- now depending on how much curry paste you put in that’s going to
defiantly play a big part on how spicy this is going to end up being just going to take,
a little mappine here and clean the corner of my plate, and then got to top it with some
fresh scallions, and then I love just fresh cilantro leaves, and fresh mint leaves, and
what they do is they just perfume your soup so delicately and that way as you’re eating
it you kind of get like little hints here and there of the cilantro and the mint and
the scallions I mean it’s phenomenal. It really is I mean look at that you can tell, now that’s
got such fantastic flavor and it took, I don’t know, less than ten minutes to put together.
Let’s try the broth here, so lovely, spicy yet kind of sweet from the coconut milk it’s
a great balance. If you want to season this with some salt go ahead and do so, for me,
it’s perfect as-is. I don’t have chop sticks I’m doing this all wrong but you know sometimes,
a girls got to do what a girls got to do. It’s truly fantastic. Going back in for more
of that broth, oh garlic too. It’s delicious! It’s delicious! Go to Laurainthekitchen.com to get this recipe
I hope you enjoyed spending time with me, I’m going to apply this bowl to my face, I’ll
see you guys next time. Bye!

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