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This soup blew our minds. Blew…our…minds. Maybe this was because I was expecting it not to come out so great. So glad that didn’t happen! Really though, this soup will blow your mind. It is surprisingly simple. It’s literally a “one-pot-meal,” and I don’t know about you, but I really like the sound of a “one-pot-meal.” This is especially true on the weekends, when you know you don’t feel like cooking an elaborate meal, but still want something delicious. Now, just because this is a Thai-style dish doesn’t mean it’s difficult. I feel like this is a common misconception. Many are scared of the unknown, but really Thai-style cuisine can be very simple. I don’t know about you, but I LOVE LOVE LOVE simple.
I apologize for my lack of “fun” today. Last night just happened to be night #2 of the Great American Beer Festival. It was fun, like insane fun, but let’s just say I’m still recovering almost 24 hours later. For those of you who don’t know, GABF (Great American Beer Festival..duh) is a huge event in Denver every year. Tickets usually sell out in record time and if you are anything like us, you spend weeks preparing, both mentally and physically. Every craft beer that you could possibly imagine is usually there, as well as their corresponding brewery. To get straight to the point, I am super tired today, and totally ready for a 5 hour nap before dinner time, or even through dinner time.
Well, no. I take this back. It would be a sad day in my life if I missed dinner.
What is so great about going to an event such as GABF, especially if you are as obsessed with craft beer as we are, is trying the new stuff. We were introduced to some great things coming out of your itty bitty micro and “nano” breweries, and we are very excited for them to hit the shelves. For this beer pairing, I decided to go extra special and pair with Paradox Beer Company’s Pepitas Grande. We weren’t graced with Paradox’s presence last night unfortunately, but I couldn’t think of any other way to go. Now, technically, I guess you could call it a pumpkin beer, but it is so much more than that. It just might be the most complex brew I’ve ever had, which makes it pretty awesome in my book. I thought that something with an intense depth of flavor was in order for this beer pairing, and Paradox came to the rescue with this seasonal bottle of deliciousness. It’s sweet, yet just a little bit spicy and robust with it’s “aged in red wine barrels” factor. Paradox does some pretty insane stuff, and we’ve loved anything we’ve ever tried from them. Give it a go. You won’t be disappointed!
Happy College Football Saturday everyone! Talk to you all tomorrow!
Coconut Curry Ramen Noodle Soup
Prep: 45 mins
Cook: 45 mins
24 ounces, fluid Coconut Milk
2 Tablespoons Unsalted Butter
2-½ Tablespoons Red Curry Paste
1 whole Habanero Pepper, Seeds And Stem Removed, Minced
1 whole Jalapeno Pepper, Seeds And Stem Removed, Minced
1 pound Sweet Italian Sausage, Removed From Casing
½ teaspoons Kosher Salt
½ teaspoons Ground Black Pepper
3 cups Chicken Broth
2 whole Carrots, Peeled And Shredded
3 stalks Small Stalks Lemongrass, Peeled
1 Tablespoon Fish Sauce
2 Tablespoons Soy Sauce, Plus More As Needed
2 Tablespoons Lime Juice
2 Tablespoons Brown Sugar
1 Tablespoon Fresh Ginger, Grated
1 cup Baby Bok Choy, Diced
¼ cups Red Bell Pepper, Diced
¼ cups Orange Bell Pepper, Diced
1-½ cup Frozen Baby Peas, Thawed
8 ounces, weight Ramen Noodles
½ cups Fresh Cilantro, Chopped, Plus Extra For Garnish
In a 5-quart Dutch oven, heat 6 ounces of the coconut milk over medium heat. Add the butter and curry paste and stir to combine. Cook for 2-3 minutes, then add the habanero and jalapeño. Cook until tender, approximately 4-5 minutes. Now add the sausage and a dash of salt and pepper. Toss to coat the ingredients and cook for 8-10 minutes or until the sausage has cooked through.
Once the sausage has cooked through, add the rest of the coconut milk and chicken broth. Bring to a boil and scrape any brown bits off the bottom of the Ddutch oven. Lower the heat to a simmer and add the carrots, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, ginger, bok choy, and the red and orange bell peppers. Cook for 15-20 minutes then add the baby peas, ramen noodles and cilantro. Cook for 5-6 minutes or until the noodles are cooked. Season the soup again with salt and pepper to taste, and add more soy sauce if the soup is too sweet for your liking. Remove the lemongrass stalks. Keep warm on the stove until ready to serve.
Garnish with cilantro and serve with Naan if desired. Enjoy!