- Full Fat Coconut Milk
- Light Coconut Milk
- Some Ginger Paste
- Chopped Ginger
- Thai Red Curry Paste
- Fish Sauce
- Chicken Stock
- Shrimp Stock
- Little Vegetable Oil
- Some Shrimp
- Some Bok Choy
- Snap Peas
Let started with ingredients when it’s time to use them. So let’s just start it right away but i have here is a combination of full fat coconut milk and
light coconut milk. I’ve got thinly sliced onions garlic and just some ginger paste. You can use chopped ginger, the best inducible line i had a little piece of lemongrass that i bruised thai red curry paste either fish sauce or soy and you need to chicken stock or you can use water or you can use shrimp stock. If you want it really fishy totally your choice. This has happens to be the combo that i love so this is what i’m going to show you today. But of course it’s food you do you whatever floats your boat, whatever makes you feel good and comfortable, by all means go with that I’ve got a little vegetable oil in my pot into it. It’s nice and hot over about medium heat. I don’t want it too hot because i do not want to burn or anything my onions and garlic mixture. I just kind of want to cook these until they soften a bit and then we’ll proceed from there. That looks great that’s exactly how. I want that nice and softened.
Now red thai curry paste, there are so many variations out there. They’re really spicy, they’re all timed to be really twice it. You can make your own just kind of brings my spoon run in there. I’m going to use it anyway you can make your own, but it requires so many different ingredients that there are in greens that i don’t use on an everyday basis. So i have no problem just going ahead and buying it because otherwise i would just i will never make it. I would never make it myself and that’s the honest truth. So i’m just letting that sizzle. We’re about i would say 20 seconds. I just kind of want to heat it through i was so good. Already i just want to eat that like that i don’t know what i would eat it on and it’s really spicy.
I’m just going to add everything else at this point i’ve got my stock and my coconut milk going to be really lovely and creamy and wonderful and love it. Then the lime zest in juice soy or for sauce whichever you prefer. I prefer fish sauce lemongrass and now all you’re going to do is bring this to a boil turn the heat down to medium low and let it simmer for about 20 minutes. What i’m going to do in the meantime, i’m going to cook up some soba noodles. You can use
em rice noodles, if you want to which i tend to use a lot or you can even use spaghetti i know it sounds crazy. But you can if you want to just make sure. you boil your noodles separately that way you’ve got all this broth and get absorbed by all the starch from the noodles. So that’s what i’m going to go do, I’m also going to work on a few little additional ingredients for this.
I’ll show you what it looks like in about one room, so about after 20 minutes or so, you’re ready to add the remaining ingredients what i have here are some shrimp that have been peeled and deveined. But the tail are still left on and then i also have me should’ve sent peas and some bok choy that i have just torn and cut and just rough chunks. So i’m just going to add both in here i increase my heat just a little bit. At this point i also have my soba noodles cooked.
I’m going to add these in i’m going to do my best to dunk them in a broth and this just means like five minutes. Until the shrimp cook. You don’t want the sugar, snap peas or the bok choy to get super soft so in about five to six minutes this will be ready. I’ll have my noodles ready to go and i am salivating just turning this off it literally took five minutes my shrimp are fully cooked through my veggies are tender crisp. It’s exactly how i like it. I’m going to add a mixture of cilantro and scallions to this.
5I love that little bit of like freshness and it doesn’t need any additional lime because we do have a whole the juice and the zest of a whole lime in there.
So, i’m going to admit that for the topping but you could add some and look at this right over the noodles. I put the noodles on the bottom of my bowl oh it’s going to be so good. I wish i shot six right now. But i don’t oh and hold that thought. Because i missing a spoon which will not do let me just taste the broth really quickly mmm.. It’s plenty lining and it’s lovely and spicy from the curry paste and the noodles. I’m just gonna have to just slurp, if i can get some on my fork that is good, but it’s so good so full of flavor too and it doesn’t require a lot of ingredients or a lot of time. I love this so much that’s fantastic, if you don’t wanna have the shrimp. You can always add some cooked chicken, i’ve seen one too where you can leave it completely out just add additional vegetables.