Coconut Curry Soup

I've made this a few times now. I've altered the original recipe quite a few times, and this is the best one that my family really loves!

 

Somen noodles with shrimp



Here's what I put in it:

1 Tbsp vegetable oil
2 Tbsp grated fresh ginger
1 stalk lemon grass, minced
2 tsp red curry paste
1 ½ tsp Oriental curry powder
½ tsp ground coriander
½ tsp ground turmeric
2 cups Not Chick’n broth
2 Tbsp fish sauce
1 Tbsp brown sugar
2 (13.5 oz) cans coconut milk (A Taste of Thai)
½ lb. fresh mushrooms, sliced (shiitake or large Portobello)

¼ cup white/yellow onions, quartered and sliced thinly
½ lb snow peas

3 cups bok Choy

¼ cup chopped fresh cilantro

½ cup green onions (scallions), cut about 1” length

Lime wedges
Salt to taste

Optional Additions:

1 lb. medium shrimp - peeled and divined

2 med Asian eggplants, sliced

2 tomatoes, quartered and cut in half

Serve over:

1 small pkg Asian noodles of your choice (pad Thai, Somen, Ramen, Udon), or 3 cups cooked rice

Depending on what noodles you use, it will taste a little different. All have been delicious!

How I made it:

Blanch greens and peas. Bring 4 cups water to a boil in a large saucepan. Add bok choy and peas to pan; cook for 1 minute. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook as directed. Drain; add noodles to bok choy mixture in bowl.

Microwave mushrooms for 3 minutes on high heat. Drain and set aside. 

Heat canola oil in pan over medium-high heat. Add white/yellow onions and the first 7 ingredients to pan; sauté 1 minute, stirring constantly. Add broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add shrimp, sugar, and fish sauce to pan; cook for 2-3 minutes. Remove shrimp, add mushrooms. Stir in cilantro. 

Distribute noodles, peas, bok choy, any other additions in 4 bowls. Pour mushroom soup mixture over noodles and vegetables in bowls. Garnish with lime wedges.  

Serve warm.

pad Thai noodles with eggplant

Easy Eggless Shrimp Carbonara

I made this. Here's what I used, and how I made it.
 

Ingredients I used:
1 lb spaghetti noodles
1 lb headless raw shrimp
1 stick unsalted butter, divided (5 & 3 Tbsp)
1/4 cup heavy cream, or as much as needed
1-2 Tbsp minced garlic
1/2 an onion, finely chopped
1/2 cup or more grated Parmesan cheese, divided
Salt, to taste
Freshly ground black pepper, to taste
About 1/3 cup fresh chopped parsley
Dry thyme leaves
 

Here's what I did:
Make noodles according to package. Drain, set aside to cool.
 

Using medium high heat, heat 5 Tbsp butter in a pot big enough for noodles. Add 1 Tbsp garlic and about 1 tsp salt, sautée slighlty. Add 1\4 cup Parmesan cheese, and about 1/4 cup cream to make a thick, creamy sauce. You want this sauce to be thin enough to coat the noodles, but thick enough that it's not saucy. Season with about 1/4 tsp dry thyme leaves. Turn off heat, set aside.
 

Heat a skillet to medium high heat, melt rest of butter, and cook the shrimp with about a pinch or 2 of thyme, until just turning orange. Remove shrimp, cool slightly, and peel, cutting half of the shrimp into bite sized pieces and leaving the other half whole. Lower heat to about medium, add onions and garlic to the pan, soften (about 4-5 minutes). Move onion garlic mixture to one side of the pan, add the cut and whole shrimp back into the pan, mixing cut up shrimp with the onion mixture and keeping whole shrimp separate, don't overcook, about 1-2 minutes depending on size of shrimp. Remove whole shrimp from pan and set aside. Pour sauce into skillet with cut up shrimp and garlic onion mixture. Heat through.
 

This part goes quickly.
Place drained and cooled noodles into pot that had the sauce cooking in it. Pour sauce mixture over noodles, fresh cracked black pepper, 1/4 cup parmesan, and chopped parsley. Stir, coating all the noodles.
 

Serve immediately with the whole shrimp, divide evenly per serving.

 

*I love fonts! These are the fonts I used: Cherry Cream Soda, Josefin Sans, Reenie Beanie, and Walter Turncoat.