I needed a fast and easy dinner earlier this week, and I happened to stumble across this treasure when I was browsing Martha Stewart's recipes. I love Asian food - it's simple, delicious, and healthy! This coconut-curry noodle soup was subtle, and yet so tasty.
I had some vegetables on hand from my dad's garden so I decided to throw them in as well. I boiled carrots in the broth before I added the coconut milk, and then threw in zucchini, and leeks with the coconut milk so they wouldn't get over cooked. We have fresh basil from our window garden that I used as a garnish on top. It was colorful, satisfying, and less than 30 minutes. You can get the whole recipe here.
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