Thai Curry Soup with Noodles and Meat Balls

In our home it is always a battle of bulge. So now a days we eat on the weekdays soup, especially as Hans come home by 9:30 and then I think it is a bit too late to start eating bread and other things which is what we usually eat in the evening .
Plus if one eat soup there is no carb especially if one is trying to loose few kilos which never happens how much i try.
And I miss my carbs so much that I end up making soup with noodles etc... :-)
And one of our friend said coconut milk is much healthier than adding cream. So I had the excuse that it is coconut milk which is healthy :-)

The verdict in my place is that this soup is so delicious that we decided when we are having a party at home we are going to serve this soup.

Ingredients:

For the meat balls.
1 fat spring onions finely chopped
20 gm ginger grated
250 gm mince meat ( i used half beef and half kalf)
1 chillie chopped
2 tbsp coriander leaves
1 tsp soy sauce
2 tbsp of oil for frying the balls

Soup:

1 tbsp oil
3 spring onions finely sliced
3 medium size carrots cut in thing slices
150 gm brocoli florets
2 stick lemon grass ( bruise them and cut in big chunks)
2 Kaffir lime leaves
2 tbsp of red curry paste
1 liter stock ( vegetable or chicken)
400 ml coconut milk ( i used tin)
150 gm any kind of noodles cooked ( you can add more or less according to your liking)
Few sprigs of coriander leaves and few slices of spring onions for adding just before you serve the soup)

Make the meat balls first.

Combine all the ingredients except the oil for the meat balls and make balls size of a golf ball.
Heat in a non stick pan the oil and fry add the meat balls in a medium heat for 6 to 8 minutes till they are done. Remove them from the pan and keep it aside.

Now make the soup.

Add the oil in a big pan and saute the spring onions and carrots.
Add the curry paste fry for 1 minute and then add the stock, lemon grass, Kaffir lime leaves, brocoli cover with a lid and cook for 10 minutes.
Add the meat balls and now add the coconut milk and just bring to boil.
Fish out the lemon grass pieces and the lime leaves .
Serve the soup in a large bowl with a generous portion of cooked noodles and sprinkle with corrianger leaves and spring onions.

Chicken Fried Noodles With Sausages

I love noodles and I think lots of the noodle dishes I have is so easy to make.
And if you are a regular reader of my blog you will know I love Wagamama and have both their books.
This recipe is from their book and I just adapted it to a dish with the things I had in the fridge like I do with lots of my recipes. I just get inspired by reading the recipe and then make things according to the ingridients I have at home.

Ok as you can see when I was clicking the picture I forgot to add the eggs and it is only when I cleaned up I realized I didn't add the eggs and then I just scatterd the eggs on top and then took a click fast.

125 gm flat noodles
2 tbsp of vegetable oil
1 egg beaten and seasoned
1 onion slices
2 garlic cloves, peeled and finley chopped
1 red chilli finely chopped
100 gm chicken breast cut into bite size pieces
100 gm brocoli florets
50 gm sausages ( I used german thing sausages)
1 tsp brown sugar
2 tbsp of soysauce
handfull of bean sprouts
Salt and pepper to taste

Cook the noodles according to the packet , drain, refresh under cold water and keep aside.
Put 1 tbsp of oil to the wok .
Add the egg swril so that it coats the base and cook for 1 minute. Remove allow to cool and then roll up and thinly slice.
Add the remaining tablspoon of oil to the wok and stir fry the garlic, chilli for a minute, then add the slices onions, chicken, brocoli and sautedd for few more mintes till everything is cooked.
Add the brown sugar, soysauce and the beansprouts cook for few minutes.
Add the drained noodles and mix everything together.
Add pepper and salt to taste . Add the sliced fried egg and serve hot.

Stir - Fried Noodles with Vegetables

Some three weeks I had to be in Brussels. I had a appointment in a office by 12 in the noon, and as I was anyway in Brussels I had planned to go to the shopping street and do some shopping and have my lunch in one of the chinese place there and whole morning I have been saying Yes I am going to order Noodles there .

But things didn't go that well in the office I had to be and I was totally in a bad mood that I even didn't go for lunch, i just grabbed a sandwich in one of the shops in the station and took the train back home.
So next day for lunch when my mood was better I thought as I missed out on my Noodle lunch which I had planned, I will make it up by making my own Noodle dish.
Not that I need any reason for that as I do love noodles a lot.

 

Ingredients :

225 gm Noodles you can use any kind of noodles
3 tbsp of oil
1 tbsp ginger finely chopped
3 garlic clove finely chopped
2 onions finely sliced ( if you have spring onions do use that, I didn't have)
2 celery stalks sliced
100 gm mangetout / snow peas
2 carrots thinly sliced
100 gm beansprouts
2 chilli finely chopped ( optional)
2 eggs beaten with a little salt
3 tbsp of soy sauce
2 tbsp tomato ketchup

3 tbsp of roasted cashew nuts

Salt and pepper for taste

2 to 3 tbsp of coriander leaves

I lime cut in quarters

Method:

Boil the noodled according to the packet instruction.

Heat the oil in a wok and add the garlic and ginger and fry for one minute.
Add the celery, carrot , chillies and snow peas and fry for few minutes till the vegetables are tender but still have their crunch.
Now add the beansprouts, drained noodles, soy sauce, ketchup and stiry fry for few minutes.
Add the beaten egg and fry for 2 minutes till everything is mixed well.
Add the coriander leaves and the roasted cashew and serve with a quarter of lime.
Squeeze the lime over the noodles and enjoy your these easy to make noodles.

Soba Noodles With Mushrooms

 

These days I am trying to do  bit more vegetarian dishes as according to Hans I make too much chicken dishes and he thinks I should make more vegetarian dishes, not that I don't like making veggie dishes just that finidng something all of us love is another matter.

For example if I had made this dish when Shyama is home she would not like it as she is not a huge fan of mushroom there was a time when she didn't eat even a small piece of mushroom but that has changed she eats few but a dish with only mushroom well that is a big No for her.

And hans is opposite he loves mushroom in any form and I am nuteral,

You all know how much I love wagamama noodle dishes. And the idea of this dish came when I saw another wagamama dish in the book.
Theough it is not same, I just made the dish according to what we like at home and I must say both Hans and I loved it.
And the dish is so light , they you will be like did you had you lunch :-)



 

 

 Recipe: Serves 2

200 gm soba noodles

3 tbsp vegetable oil

1 red chillie finley sliced

2 tbsp of grated ginger

250 gm of variety of mushroom slices ( You must use a variety that really gives the dish a wonderful taste)

1/2 tsp salt ( just take care as there is salt in the soup and in soysauce)

600 ml chicken broth ( I used my spicy chines broth , except I didn't add so much chillies whne i made the broth for this dish  - Recipe here )

4 spring onion sliced

2 sprigs of corriander

Cook the Noodles according to the instruction in the packet, drain , refresh under cool water and divide between 2 bowls.

Heat a wok over a medium heat intill completly hot and almost smoking and add the vegetable oil.

Add the sliced red chilli and grated ginger and stir fry for 20 seconds, then add all the mushrooms.

Season with salt and stir fry for 2 - 3 minutes.

Divide the mushrooms over the noodles in the 2 bowls, then laddle the soup . Scatter with spring onions and corriander leaves and enjoy the delicious soup.
 

Chicken Curry Noodles

 

You can see how much I love my Wagamamma Cookbooks.
I have been making so many dishes from the book and each time it is such a delight eating he dishes.
I have made the Sweet Chillie Sauce, which was super spicy delicious and then the Salmon Curry With rice Noodles which was super creamy delicious and after seeing teh recipe in my blog sis made it and her whole family just loved it too, have made theirvery famous Chicken Ramen something which I very often make here at home ,
I think if  Ilook in my blog the list will go on and on and also I don't take every time a pic for my blog when I make a dish.
That is how much I love both the books. If you want to buy the books you can check out Amazon.

This is yet another dish we loved from the book.



The recipe below serves 2. You can double it triple it depending on for how many people you are cooking for.
3 tablespoon Vegetable oil
150 gm boneless chicken breast diced
1 courgette/Zucchini diced
1/2 small Aubergine diced
2 spring onions cut into 1 cm pieces ( I didn't have so used normal onions)
1 garlic cloves peeled and finley chopped
3 cm piece ginger peeled and finley chopped
1 tablespoon of Green curry paste ( I used 2 tablespoon)
250 ml chicken stock

175 ml coconut milk
1 tablespoon fish sauce
100 gm medium egg noodles  cooked ( I used rice noodles)

Juice of 1 lime
2 tablespoon roughly chopped corriander leaves.
2 tablespoon unsalted  roasted peanuts

Heat 1 tablespoon of the oil in a hot wok over a medium heat and stir fry the chicken 3-4 minutes or untill golden brown. Remove and set aside.
Add the remaining oil to teh wok and stir fry the courgette and aubergine for 4 minutes or untill golden brown.
The aubergine tend to soak up all the oil at first and then release it.

Add the spring onions, stir fry for 1 minute and then add the garlic and ginger.
Cook for 1 minute and then stir in the curry paste.

Pour in the chicken stock, coconut milk and fish sauce, bring to the boil and simmer for 10 minutes.
Add the noodles and reserved chicken and cook for aobut 4 minutes untill the noodles are tender.
Add the lime juice and check the seasoning.
Serve sprinkled with the corriander and peanuts.

 

 

Salmon Curry with Rice Noodles

The noodle is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, shells, folded over, or cut into other shapes.

Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added, but are often pan fried or deep fried. Noodles can be refrigerated for short-term storage, or dried and stored for future use.

In English usage, the word "noodle" is an inclusive term that denotes texture and culinary use, and to a lesser extent, shape, as many people may associate it with the more common string varieties, such as spaghetti or ramen. Material composition or geocultural origin must usually be specified. However, the actual word derives from the German Nudel.

Wheat noodles in Japan (udon) were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century. Reshteh noodles were eaten by the people of Persia by the 13th century. Innovations continued, as for example, noodles made from kudzu (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on Chinese noodles, became popular in Japan by 1900.

Thankyou Wiki for all the information .

I love  Wagamama Cook books and I have two of their books.And I have tried recipes from both their books and each time it is delicious, light and so good.

So this salmon dish is from their book Wagamamma Way with Noodles.

You can see how much I like their book as I have made their Chillie Beef Ramen , then have tried thier famous Chicken Ramen and there are lots of dishes i have tried from the book which I have not posted here.
You can double up triple up the recipe according to how many ppl you are cooking for and that is what i do.



Serve 2

1 tbsp vegetable oil

2 tbsp finley chopped shallots

2 tsp red curry paste

125 ml coconut milk

1 tsp muscavado sugar

2 tsp of fish sauce

Zest and juice of 1 lime

2 skinless salmon fillets each weighing aobut 100 gm

Small handfull of thai basil ( I didn't have so I used italian basil)

small hand full of mint leaves ( I used less mint)

100 gm of rice noodles

Heat a saute pan, large enough to accomodate the salmon over a ledium heat.

Add the oil and shallots and cook untill soft without colouring for 2 minutes.

Add the red curry paste and continius to cook for 2 minutes, stirring constanly.

Add the coconut milk, sugar, fish sauce and the lime zest and juice.

Bring to the boil, reduce to a gentle simmer for 5 minutes and adjust the seasoning.

Ease the salmon fillets into the sauce and gentley poach untill the fish is cooked. Almost 8 to 10 minutes depending on the size of your fish.

Add the basil and mint.

While the salmon was busy cooking , cook the noodles according to the instruction of the packet and drain and when salmon is finished cooking, drain and gentley stir the noodles onto the pot.

Serve with the lime wedges on the side.