Massaman Noodle Soup

This is really simple and delicous. Massaman curry paste is a new addition to my life and one I won’t turn away from anytime soon. Unless I get it together and start making my own curry paste… One day, one day! Its not very spicey and kind of sweet. For this spontaneous soup I used up the veg in my fridge, they worked really well together and feel free to follow them or use whatever you have! I ‘d love to hear what you like massaman curry paste with! 

Fry onions, garlic and ginger untill golden. Add diced aubergine and a large teaspoon of massaman curry paste. Fry until aromatic. Add coconut milk or coconut cream, simmer until the aubergine is cooked then add a handfull of noodles or two and some frozen peas. Depends how much you want! Be carefull not to overcook the noodles though! Follow the packet onstructions, usually between 3-5 minutes. If you have any fresh coriander chuck some on top and enjoy!

I love using aubergine in vegitarian cuisine, its a great meat substitute due to it’s spongy consistency, it absorves flavours and lets out its own juice similarily to meat. I don’t bother salting it as I never remember too. 

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Noodles for Noodles! 

Lately I have been living off noodles.

Noodle soup to be more specific. It all started with seeing a recipe for homemade pot noodles. The concept is simple: put noodes, veg and flavours in a container, cover with boiling water, leave sealed for 10 mins, stir and eat! It was suggested as a healthy alternative to taking sandwiches to work, it’s also a hot pack lunch which makes a nice change – providing there is a kettle available of course. It would be a real pain if there wasn’t, you’d be left to pick veg out of dry noodles. Wouldn’t that be enough to ruin your day?

 

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