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Jane’s Curry Soup ©

April 2, 2012

 

 

 

 

An all time favorite with every one and a soup I make often.

 

 

Easy

 

 

This recipe is my own adaptation.

 

 

For 2 Persons

 

 

Double up according to the numbers you are cooking for.

 

Ingredients  

1 tbs coriander per person

1 tbs cumin          ”

1 tbs ginger          ”     (optional) or fresh finely cubed

1 tsp chili powder, or fresh whole one, deseeded.( In all, not per person! )

1/4 tsp turmeric per person

2 spring onions, finely chopped per person

2 tbs oil of  your choice

2 tsp tomato puree

a dash of fish sauce

1-2  nests noodles of your choice per person. I use angle hair pasta.

2 cups chicken stock or more so as to be liquid, not thick.

100 g creamed coconut per person

 

 

Garnish

Coriander leaves

Finely shredded chinese  lettuce leaves

Finely chopped green leaves from your spring onions

Finely chopped green or red chili deseeded

small shrimp , bean sprouts (opt)

 

Method

1. Put powdered spices in jar and shake to mix well. (You can double and triple up, for another time.) Each time you make the soup, you need 1 tsp per person. Even better, you can lightly roast the whole spices and  grind them.

2. Put oil in sauce pan and add spices and onion, green leaves included, fry until aromatic, 2-3 mins.

3. Add stock, 1 cup per person, or water with  chicken/Beef cube, if home made stock is not available.Add tomato puree and bring to the boil.

4. Drop in noodle nests, scrunch in the palm of the hand, before dropping in. Or chinese noodles, boil rapidly for two minutes, remove from heat and add coconut cream.

5. Sprinkle over garnish.

Serve straight away, or noodles swell !

N.B. The consistency of the soup should be soup and noodles, not just noodles, if you leave the soup to stand, they quickly swell, so I prepare and add noodles, just before serving. Add more stock, if soup becomes too thick. This is very important!

You can regulate hotness by the amount of chili added.

Ginger is optional.

The Soup we used to order with my dear friend Ana, was so good, I was determined to make something similar. In those days I had little knowledge of Asian cuisine, but the result was delicious and my friends remember it to this day. Later I discovered my ingredients were not far off the real recipe! I still prepare it often and it is also very nice with Bulgar Wheat.

 

 

Fry spices together with onions and chili, until aromatic, 2-3 minutes.

 

Add stock to spices and bring to the boil. Add noodles of your choice and simmer for two minutes, or until

just cooked.

Final result. Eat straight away! The noodles must not wait!….Delicious!

 

 

 

 

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