I’ve always been a fan of Thai food and really wish I had the time to experiment more often with it. Pim’s Pad Thai has long been on my to-do list. I even have all the ingredients now, including palm sugar and tamarind, I just have to get around to actually making it.
When I was contacted recently by Norman from Thai Gold, I jumped at the opportunity to try some of their products, many of which I already use and love. I honestly think their coconut milk is the best on the market. You will pay a little more, but for the quality, it’s more than worth it, in my eyes. I received a big box of goodies just last week and am really looking forward to trying the wonderful recipes that were included.
Below is my take on the Laksa, or coconut milk soup recipe that was included. This was absolutely delicious. My husband gets sceptical when I start in on the ethnic foods, but he was really taken with this recipe. The simplicity of preparation is an added bonus. This would be a wonderful starter for a dinner party. It’s quite mild, but quite sophisticated in terms of flavour - the sweetness of the coconut milk, versus the bitter tang of fish sauce and complex flavours of the curry paste - really is something.
If you are a curry hater or even a curry virgin, do not confuse Thai curry with it’s yellow Indian cousin. Thai curry is usually a fresher lighter taste consisting of galangal (similar to ginger), lemongrass, coriander root, stalk or leaves, chillies and garlic. There is usually a green and red variety, both boasting unique flavours. If you like a spicier soup, simply add more curry paste.
In terms of protein, this is delicious with prawns, chicken or even tofu. For a vegetarian or vegan variety use the latter and leave out the fish sauce.
- 1 tbsp oil
- 1 red onion, sliced
- 6-8 stalks asparagus, cut into 2 inch pieces*
- 200g rice noodles (1/2 pack Thai Gold)
- 200g cooked meat/seafood/tofu
- 1 400ml can coconut milk
- 1 tsp Thai red curry paste
- 1 tsp cane sugar
- 1 tsp fish sauce (nam pla)
- 250ml stock
- handful fresh bean sprouts
- handful chopped coriander (cilantro)
- 1 red chilli, sliced into rings
Saute the asparagus in the oil for 3-4 minutes until bright green. Add onion and saute for a further 2-3 minutes.
Cook the noodles as directed on package.
Put coconut milk into a saucepan over medium heat and heat until just boiling. Add the curry paste and stir for a couple of minutes until combined and fragrant.
Add meat, sugar, vegetables, fish sauce and stock. Cook for five minutes, stirring frequently.
Fill large soup bowls half way with the soup.
Add the rice noodles to the soup.
Garnish with beansprouts, coriander and chilli.
* I happened to have asparagus on hand, but would also recommend mange tout (snow peas) or other green vegetable. The original recipe had neither the onion or asparagus, but I thought it needed a bit more! :)
I will be submitting this to Ruth’s Presto Pasta Nights, hosted by the Greedy Gourmet this week.
Disclosure: I received a large box of Thai Gold products to try, free of charge. I made this recipe with their products, but indeed any brand would produce similar results, although I must honestly say that I find Thai Gold to be of top quality and a review will be forthcoming.
Original source: http://feeds.feedburner.com/~r/TheHumbleHousewife/~3/359365523/
