As a busy graduate student who juggles school and a full-time job, I don’t often have a lot of free time to myself. But when I do, I really enjoy spending it in the kitchen trying out new recipes or revisiting favorites ones too!
I can’t say that I’ve always had an interest in cooking. In fact, when I was just starting out, I was pretty awful at it. The interest really began once I was out on my own. In my first year of marriage, my husband (who is a great cook!) did the majority of the cooking. However, as we moved into years two and three, I really began to become more interested in cooking in order to share the responsibility with my husband.
When I do cook, I love to try new recipes. Although I have my favorite recipes, I get bored easily. My short attention span and desire to branch out and try new things, probably comes from my Mother who is always cooking up something new and delicious! She’s a fantastic cook!
Just recently, I stumbled upon a recipe on this blog that includes one of my favorite ingredients – curry! It also doesn’t hurt that it is a Thai dish too! It is a noodle soup that from the picture looks delicious. I’m going to have to try it soon!
Here’s the full recipe:
3/4lb (350g) fresh Singapore noodles
2oz (60g) Laksa paste or other Thai curry paste
1 large can (1 1/2 cups) coconut cream
2 cups mixed chopped vegetables (see note above)
handful fresh basil leaves
Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.
Happy cooking and enjoy!