This is reminiscent in flavour of a khoa soi soup but like most things I make is lacking in the authentic elements, the flavour is great though, full of thai spices and turmeric!
I tried to keep the paste full of things that you can just throw in a blender and whiz up because using a mortar and pestle isn’t everyone’s idea of a fun evening (I quite like it but my impatient streaks feels the other side of this argument). Making a curry paste doesn’t need to be time consuming, if you’re using soft ingredients and ground spices you can throw it in the blender.
This soup makes for a light dinner or lunch, you could easily throw in some bok choy or snow peas for extra vegetables. The sweetness of the corn is a must have with the spicy curry ours the soup, the base. I cook both the corn and noodles in the coconut broth to add flavour to both. The corn stays juicy and flavours the broth whereas the starch from the noodles help to thicken it. You could even cook the eggs in the same pot but due to my propensity for cracking them I decided it was too risky for me!
Feel free to add a second egg to up the protein, or swap it for some fried tofu from yesterday’s recipe. Thanks to the vegetable noodles you will get about 3 serves of vegetables in this meal without adding anymore. If you’re day has been lacking in vegetable serves then just throw in some more with the capsicum.
3 dried chillies
2 cloves garlic
1/3 cup spring onion (i used the green part to lower the fructose)
3cm piece of ginger, peeled and grated
1 tsp turmeric, ground
2 Tbs coriander root and stem, well washed
1/8 tsp ground cardamon
2 tsps coconut oil
2 x cans of coconut milk
1 cob of corn, husk removed and cut into 3
90g ramen noodles
2 zucchini, spiralized into thin noodles
1 red capsicum, finely sliced into 5 cm batons, 2-3mm thick.
1 tsp tamari or soy sauce
1 lime, quartered
coriander leaves and sliced spring onion to serve
In a small food processor blend the chillies, garlic, ginger, spring onion, coriander, turmeric and cardamon with 1-2 Tbs of water (just enough to make it easy to blend to a smooth paste.
Melt the coconut oil in a medium sized pot, once hot add the spice paste and cook, stirring often for a few minutes or until fragrant. Add the coconut milk, tamari and water and bring to a boil.
Add the corn and simmer for 7 minutes or until the corn is tender. Remove and when cool enough to touch remove the corn from the husk using a sharp knife.
Meanwhile, bring a small pot of water to the boil and boil the eggs for 6 minutes 30. Remove and place in cold water.
Add the ramen noodles to the pot and cook for the time specified on the packet (mine are usually 4 minutes). When there’s 2 minutes of cooking time remaining add the capsicum.
Divide the spiralized zucchini between two bowls, Use tongs to remove the noodles from the broth and place these in the bowls with the zoodles. Top with the cooked corn and then ladle the soup into the bowls, making sure you divide the capsicum evenly. Squeeze lime over each bowl.
Peel the eggs, cut in half and place on top of the soup, along with the spring onion and coriander leaves. Serve with more tamari and lime as needed for your tastes – but taste first!