This soup is from the Chiang Mai area, north in Thailand. It is so delicious that it quickly became a favorite of mine when I visited Chiang Mai.
We prefer, however, to serve the soup with rice noodles instead of deepfried ones. Many friends and guests in our retreats and groups now really love this taste of Thailand.
Ingredients (serves 4):
1-2 tbsp roasted sesame oil
2-3 tbsp Red Curry paste
150 g cashew nuts
400 g green squash
170 g carrots
400 g champignons
1 tbsp tomato puree
400 ml coconut milk
1 tsp curry powder
2-3 tbsp tamari or soya sauce
2 tsp brown sugar
160 g rice noodles
50 g bean sprouts
a handful fresh coriander
4 stems spring onion
Heat up the sesame oil in a pan and add the red curry paste. Stir for a minute or two until the fragrance from the curry paste comes out. Add then tomatopuree and stir again to mix it together. Add curry powder, brown sugar and coconut milk. Mix it all together and let it come to a boil, then let it simmer on low heat for 20 minutes.
Cook the rice noodles according to the instructions on the package.
Cut squash in half-moon pieces, a little on the thick side. Carrots you can cut the same way or in sticks. Mushrooms you can divide in 4. For the easy version you can simply add the vegetables straight to the soup and cook them there. Or you can steam the carrots separately – fry the mushrooms with some salt and pepper – and then add these vegetables 5 minutes before serving – just so they get heated through again.
The squash you add straight in the soup.
Chop fine the spring onions and the coriander – keep them ready for serving.
Add tamari/soya sauce and taste. Adjust with salt/sour/sweet to your liking. Then you add the bean sprouts.
Find a nice, big bowl – add a handful of rice noodles and ladle the soup on top. Sprinkle with spring onion and fresh coriander, and a piece of lime. Bon Appétit!
With love from Satori kitchen!
Recipe by Modini