Beyond A Foodie

Category: Uncategorized

  • Pear Almond Coffee Cake

    Ever have a taste for a nostalgic, old-school fresh baked coffee cake? This recipe was truly conceptualized by letting my stomach take the lead. Craving a rare and quick ( by quick, meaning less than an hour) sweet treat, I scoured some of my inherited cook books, some of which span back to the 1960’s. If I was going to get nostalgia, I was definitely going to find it in one of those.

    This coffee cake is adapted from a Better Homes and Gardens cook book, 1989. The coffee cake is a simple wet to dry mix and is ready in a little over an hour. Slightly sweet with a hint of spice thanks to cinnamon and nutmeg. By swapping a classic crumble topping for sliced pears with almonds and brown sugar, it allows for the fruit, nuts to caramelize while baking. My pear almond version makes a perfect quick-bread for entertaining.

    Try to get your pear slices as thin as possible to have enough for the entire circumference of the pan. It helps to keep them in order as you’re slicing, for a more uniform “fan”. Use my step by step photos as a guide for assembling your flower pan, or come up with your own creative pattern!







    Pear Almond Coffee Cake

    • Large Mixing Bowl
    • 9 inch Cake Pan
    • Sharp Knife
    • Cutting Board
    • 3/4 cup  light brown sugar (plus more for sprinkling)
    • 1 1/2 cups AP flour
    • 1/2 tsp  baking powder
    • 1/4 tsp  baking soda
    • 1/4 tsp  cinnamon, ground
    • 1/4 tsp nutmeg, ground
    • 1/4 tsp  salt
    • 5 tbsp butter
    • 1 beaten egg
    • 1/2 cup  buttermilk
    • 1/2 tsp  vanilla
    • 1 pear
    • 1/3 cup  almonds, chopped

    1. Preheat oven to 350º. in a large mixing bowl, combine flour, **half cup** of brown sugar, baking soda, baking powder, salt and spices. Whisk to combine. Set aside. In another container, whisk together mix egg, buttermilk and vanilla. Melt the butter and stir into wet ingredients until combined. Add the wet ingredients to the dry, and bold together until just moistened. Do not over mix.

    2. Grease a 9 inch cake pan. gently our batter into pan. Refrigerate until ready to top.

    3. To create topping using a sharp knife, core 1 pear and cut in half lengthwise. Place 1 half of pear on cutting board, sliced side down. Carefully slice pear half into thin, 1/8 inch slices. repeat with other half. Remove cake from refrigerator

    4. In a separate bowl, combine remaining brown sugar and almonds. to assemble, carefully place each pear slice in a fan pattern atop the cake batter to resemble a flower. Sprinkle sugar almond mixture atop cake.

    5. Bake for 35-40 minuets, until cake begins to brown and a toothpick inserted near the center of the cake comes out clean. Let cool for at least 20 minutes before removing from pan. Serve on a serving tray or pan.

    Breakfast, Dessert
    almond, baking, breakfast, desserts, pear

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  • Veggies N’ Grits

    Get all the creole flavors without having to sacrifice meatless mondays. This vegetable preparation an adaptation from a traditional shrimp and grits recipe, simply omitting the shellfish. The beauty of this recipe, is that you can use whatever vegetables you have on hand. Create a simple onion and garlic base and build from there. Lemon juice makes for a contrasting bite that balances the creamy cheese grits. Perfect dish for a weekend brunch or for those cool mornings when a “stick-to-your-bones” breakfast is a must.


    Veggies N’ Grits

    • 1 cup quick grits
    • 4 cups water
    • 1/2 tsp salt
    • 1/3 cup  shredded cheese (gruyere or white cheddar) (plus extra)
    • 1 pinch  pepper
    • 1  tbsp olive oil
    • 2 tbsp garlic (minced)
    • 1/2 cip onion (diced)
    • 1 cup tomatoes (diced)
    • 1/2 cup celery (diced)
    • 1/2 cup bell pepper (diced)
    • 1/4 cup scallions (chopped)
    • 1 T parsley (chopped)
    • 1/4 cup vegetable stock or water
    • 2 tbsp  fresh lemon juice
    • 3 tbsp  cold butter (separated)
    • TT salt and pepper

    1. Cook grits according to directions. Add salt, pepper, butter and cheese and stir until incorporated. set aside on low heat. In a sauté pan on medium heat, add oil. Add garlic and onion and lightly sauté until mixture begins to become aromatic. Add celery, bell pepper and stir to prevent burning. Turn heat to high, add tomatoes, cooking until they begin to burst. Add lemon juice and stock/water and remove from heat. Season to taste.

    2. Add butter to stir in butter to mixture to create a light pan sauce.

    3. For each bowl, spoon 1 cup of prepared grits and sprinkle cheese atop for garnish. Spoon about 4 oz of veggies with sauce atop. Garnish with scallions and parsley.

    Specialty Tools & Ingredients

    Quick Grits

    Whisk

    Chopping Board

    Knife

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  • Miso Soy Grilled Chicken

    Fellow foodie, have you taken a quick “slip-fall” down the “rabbit-hole” of Salt Fat Acid Heat yet? If not, please back away from this post, go find your closest friend’s Netflix account to mooch from and watch this stunning documentary and cooking show by Samin Norsrat, inspired by her bestselling book. Culinarians and food enthusiasts alike have flocked to the show because of her simple breakdown of foundational flavors, cooking elements and international dishes that seem to jump from the screen. This recipe is inspired by Grilled Chicken with Soy Sauce by Yasuo Yamamoto, from the Salt segment of the show.

    Miso is a paste made of fermented soy beans that produces a slightly inexplicable sweet and savory flavor. If you can, spring for good quality soy sauce for this recipe, it will make a difference! If not, good ole’ Kikoman will do just fine. Who would that think that two ingredients would yield complex savory, umami flavors that jump from the dish onto your palate? I urge you to give it a try for yourself!

    A charcoal grill makes an excellent vehicle for cooking, as it adds another layer of smoky flavor to the mix. If you can’t get to charcoal, opt for a gas grill or a cast iron skillet on the stove. See the original recipe here.

    Miso Soy Grilled Chicken

    • Mixing Bowl
    • 6 Chicken Thighs
    • 1/2 cup Medium Miso Paste
    • 1/4 cup Soy Sauce

    1. In a small mixing bowl combine soy sauce and miso paste. Stir until two ingredients are incorporated.

    2. Pat chicken thighs dry using a paper towel. Cover chicken thighs with miso-soy mixture, using a pastry brush or hands. Be sure that each thigh is completely coated. Reserve any leftover miso marinade for brushing on the grill. Let chicken continue to marinade at room temperature while preparing a grill.

    3. If using a charcoal grill, heat coals until white hot, and spreading coals to one side of the grill. If using a gas grill, turn to medium-high heat.

    4. Place chicken thighs on grill, indirectly from heat to reduce the chance of burning. Slowly grill each thigh until they begin to brown, turning 2-3 times to prevent burning. Brush remaining miso-soy mixture on chicken halfway through cooking and repeat until the thighs an internal temperature of 165°. Remove from grill and serve immediately with scallions, cucumber and rice.

    Main Course
    5 ingredients or less, chicken, entrees, grilled, miso, soy

    Specialty Ingredients

    Kishibori Shoyu – Premium Artisinal Japanese Soy Sauce, Unadulterated and without preservatives Barrel Aged 1 Year – 1 bottle – 24 fl oz

    Organic Kyoto Shiro White Miso Paste by Namikura Miso Co. (2.2 pound)

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  • Fall Vegetable Hash

    Ever crave some good greasy spoon diner hash? You know, the kind loaded with onions and garlic, with tons of crispy-edged potatoes? Let me know in the comments if you’re with me!

    In this recipe, I substituted half of the classic white potato for sweet potatoes. This not only lowers the amount of carbs on the plate, but boy is it colorful! The addition of kale and onion, makes it a great, hearty fall breakfast or brunch. Leaving the peel on the white potatoes gives this dish a bit of a classic “homefry” bite.

    Add the kale towards the end of cooking to maintain some of the “crunchy” integrity of the green. It makes for a nice contrast of texture! Add a fried egg (or 4) to complete the meal and make it totally brunch worthy

    Wholesome eating should not be boring. Add this to your meal prep rotation! Swap all of your white spuds for sweet potatoes to easily convert this recipe to paleo/whole 30/keto friendly!


    Fall Vegetable Hash

    • 1 medium sweet potato (diced)
    • 1 russet potato (small diced)
    • 2 cloves garlic (minced)
    • 1 medium red onion (small diced)
    • green bell pepper (small diced)
    • 1 1/2 cups kale (chiffonade)
    • 1/2 tsp paprika
    • tt salt and pepper
    • 1/4 c neutral vegetable oil
    • 4 eggs

    1. Bring a large cast iron skillet to medium heat. Add 2 tablespoons of oil. When oil begins to heat, add both varieties of diced potato. Stir potatoes to coat with oil, then let fry undisturbed, to encourage browning, about 5 minutes. Adjust heat as needed to prevent burning. When potatoes have begun to brown, use a spatula carefully lift and flip potatoes, to uncrowned side. Let them sit undisturbed for another 2-3 minutes.

    2. Turn heat to medium high, add garlic, onion and bell pepper to potatoes. Season with salt, pepper, paprika and stir to combine. Sauté until onions/peppers begin to caramelize, moving often to prevent burning. Add kale and fold into hash. cook until kale is just wilted. Remove from heat and adjust seasoning before seasoning. Serve immediately by topping each serving with a fried egg.

    3. Notes **to fry an egg**: add remaining oil to a non stick or stainless still frying pan. Bring pan to medium heat. Crack a whole, unscrambled egg into to the pan. Allow egg to pop and edges to begin to rise before flipping, about 2 minutes. Season with salt and pepper, and use a spatula to gently flip egg over. Repeat seasoning. Cook until desired donees and serve immediately.

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  • Bananas Foster Oatmeal

    Disclaimer: this is definitely brunch bait! Super rich maple brown sugar oatmeal topped with sweet caramelized bananas kissed with a touch of brandy!

    Making caramel can be intimidating to a beginner. My advice is to take your time! The small amount if sugar required in the recipe makes 1 tiny batch of caramel. If your batch goes to far, simply rinse out your pan and start over. Its better to practice than to eat bitter bananas! Don’t skip the flambe of your bananas (or “nanas” as my daughter calls them) as doing so will leave your final product with a bitter alcohol aftertaste.

    Opt for a stainless steel or copper non-stick pan for making your caramel and bananas. The heat distribution of these tools makes a difference [over cast iron or aluminum] in your caramel.

    Vegan friendly version: swap the milk to plant based, such as a rich cashew or coconut milk, and swapping the butter for coconut oil.

    Bananas Foster Oatmeal

    • 2 cups old fashioned rolled oats
    • 2.5 cups water
    • 1 tbsp maple syrup
    • 1/4 cup brown sugar (divided)
    • 1 tsp vanilla extract
    • 1/2 tsp ground nutmeg
    • 1/2 tsp ground cinnamon
    • 1/2 tsp salt
    • 2 bananas (cut in half lengthwise)
    • 1 oz brandy
    • 1 tbsp butter
    • 1 cup milk of choice
    • pepitas and coconut shavings for garnish

    Maple Brown Sugar Oats

    1. In a medium saucepan, combine water, oats, maple syrup, half of brown sugar, vanilla extract, spices and salt cover and let stand for at least 5 minutes before transferring to a stove.

    2. Place saucepan on medium-low heat. And allow oats to come to a simmer, Stirring to prevent scorching. Cook until oats are fluffy and liquid is absorbed. Cover and keep warm until ready to plate.

    3. In a separate saucepan, heat milk until just warmed. Do not boil. Set aside when heated through.

    Caramel Bananas

    1. Add remaining brown sugar to a medium stainless or non stick saucepan. Bring sugar to medium heat and allow to slowly melt and caramelize sugar. Lift pan from heat and swirl to reduce the risk of burning.

    2. As soon as sugar begins to brown, add bananas (sliced side down) and butter to the pan. Reduce heat to low and allow caramel to coat bananas. Use wooden spoon or spatula to gently flip banana halves and repeat coating process.

    3. Bring flame to medium, add brandy to pan and use a lighter to flambé the liqueur. As soon as flames begin to reduce, remove the pan from heat. Season bananas with a dash of salt.

    Assembly

    1. Divide warm oatmeal between bowls. top with warmed milk. Top oats with caramel bananas and any leftover sauce. garnish with pépitas and coconut shavings and serve immediately.

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  • Pozole Rojo & Breakfast

    If you’re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.

    My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.

    You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don’t have them on hand, substitute with another red chili!

    If you’re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.

    My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.

    You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don’t have them on hand, substitute with another red chili!

    Pozole Breakfast Recipe

    This is more of an accident turned amazing breakfast. The day after making my original pozole recipe, I ended up over reducing my soup and ending up with an amazingly rich, flavorful chicken/hominy mix. I simply plated it up and topped with fried eggs. Replicate this breakfast by following the directions above except, reduce chicken stock to 1.5 cups. When cooking the soup base step, continue to simmer until almost all liquid is absorbed. Top with a fried egg and cilantro.

    Pozole Rojo & Breakfast

    • 2 medium guajillo chilies
    • 1 medium ancho chili
    • 2 jalapenos (diced)
    • 1 large onion (small diced)
    • 2 cloves garlic (crushed)
    • 2 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1 t olive oil
    • 1 12 oz can diced tomatos
    • 1 qt chicken or vegetable stock
    • 1 14 oz can hominy
    • 1 lb cooked boneless chicken, (shredded (optional))
    • tt kosher salt
    • cilantro, lime slices, cabbage, radish for topping ((optional))

    1. In a heatproof bowl, place dried chilies. Pour enough hot water over chilies to cover. Set aside to reconstitute for about 10 minutes after the chilies have softened, remove from the water (do not discard). Place chilis in a blender or food processor to puree, adding some of the reserved liquid until the mixture resembles a loose paste. Set aside.

    2. Place a 4-Quart sauce-pot on medium-low heat. Add oil, cumin, coriander and paprika to the pot and swirl until spices become aromatic. Next, add the onions and garlic and sweat until translucent. Add the chili paste and saute for 2-3 minutes. Add tomatoes, chicken stock, hominy, and chicken and simmer until flavors have developed about 25 minutes. Remove from heat. Adjust seasoning and divide into bowls while hot. Top with desired toppings and serve immediately.


    Juanitas Hominy Mexican Style, 25 oz (packaging may vary)

    Dried Ancho Chiles Peppers 4.25 oz, Great For Sauce, Chili, Stews, Soups, Mole, Tamales, Salsa and Mexican Recipes by Ole Rico

    Guajillo Chiles Peppers 4 oz Bag, Great For Cooking Mexican Chilli Sauce, Chili Paste, Red Salsa, Tamales, Enchiladas, Mole With Sweet Heat And All Mexican Recipes by Ole Rico

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  • Easy Pizza Dough Recipe

    This no-knead bread recipe from the italian dish blog has become my hands-down go to for making dough on the fly. This recipe was originally written in 2015, but the methodology and direction from the italian dish is timeless. She has since updated the recipe, but i still love to refer to both posts when using this adaptation. See the first recipe here, and the second one here.

    This is the most versatile “set-it-and-forget-it” bread dough and its perfect for those who are intimidated with baking. Use this bread recipe to whip up everything from bread loaves, rolls, quick baguettes and even pizza dough! I like to add honey to my water/yeast starter, to give the dough a touch of sweetness and softness. I’ve halved my recipe to yield enough dough for two large pizzas.

    I do recommend a pizza stone for this recipe, as it helps the dough form a “crunch on the outside, chewy on the inside” crust. If you don’t have one, a pizza tray or sheet pan lined with parchment do well also!

    Notes from the italian dish blog: *this dough is much more easy to work with if you let the dough rise all night, so I highly recommend making your batch of dough the day(s) before you want to use it. The dough actually develops more flavor the longer it sits in the fridge! You can keep the dough in the fridge for 2 weeks.

    Refer to the original and updated posts for insight on how to use this recipe for making and baking bread loves.


    Easy Pizza Dough Recipe

    • 1.5 cups warm temperature water
    • 2.5 tsp instant yeast
    • 2 tbsp honey
    • 2.5 tsp kosher salt
    • 3 1/4 cups flour ((i use half bread flour and half regular ap flour))

    1. Warm the water slightly. It should feel just a little warmer than body temperature, about 100º. Warm water will rise the dough to the right point for storage in about 2 hours.

    2. Add yeast and honey to the water in a 5 quart bowl or container with a lid. Allow to sit for 5-10 minutes, until the yeast has dissolved.

    3. Mix in the flour add all of the flour and salt at once, measuring the flour by scooping it and leveling it off with a knife. mix with a wooden spoon – do not knead. Kneading is unnecessary.

    4. You’re finished when everything is uniformly moist, without dry patches. this step is done in a matter of minutes. The dough should be wet and loose.

    5. Allow to rise. cover with a damp towel or lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours.

    6. Longer rising times will not hurt your dough. you can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try this method, it’s best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.

    7. For pizza dough preheat oven to 400º. Place pizza stone on middle rack of oven if using. Remove proofed dough from refrigeratior. Split dough in half. dust surface with flour, and use a floured rolling pin to roll out first half of dough into rounds that are about a half inch thickness. Optional: roll edges of dough to create a crust and brush with oil to promote browning. Transfer to parchment sheet and allow to proof (about 20 minutes) before topping with pizza ingredients repeat with remaining dough.

    8. Transfer unbaked pizza to pizza stone in over. If you are not using a pizza stone, transfer unbaked pizza to baking tray. Bake pizza until dough begins to puff and turn golden brown.

    9. Allow to cool before slicing.

    Specialty Tools and Ingredients

    Unicook Heavy Duty Ceramic Pizza Grilling Stone, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, 15×12 Inch Rectangular, 6.6Lbs

    Red Star GlutenFree Active Dry Yeast, 0.75 oz, 3 ct, 3 pk

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  • Sheet Pan Rosemary Maple Salmon

    If I were to describe this meal in three words, it would be quick, colorful and flavorful. The beauty of this recipe is that you simply put together the maple rosemary sauce, season your vegetables, throw all meal components on one sheet pan and glaze your salmon before putting the tray under the broiler. Opt for raw vegetables; your fish and veg will cook at a similar rate. Maple syrup aids caramelizing the salmon quite nicely while giving the robust rosemary a contrast. Always use real maple syrup, “maple flavored” substitutions pale in comparison to the real thing. I prefer to use fresh rosemary but only had dried on hand at the time. Either will do well!

    Sheet pan salmon is fast enough to be on the table for a hungry family during weeknights, yet beautiful enough to entertain on the weekends. If you’re not a fan of beans or carrots, switch up your vegetable choice for an interesting variety.


    Sheet Pan Rosemary Maple Salmon

    • 1 3 lbs side fillet of salmon
    • 1/4 c maple syrup
    • 1 tbsp rosemary (chopped)
    • 2 tbsp olive oil
    • 1 clove garlic (minced)
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 medium red onion (thinly sliced)
    • 1/2 lb green beans
    • 1/2 lb wax beans ((optional))
    • 1/2 lb baby carrots
    • tt salt and pepper

    1. Set broiler to 450º. In a small mixing bowl, combine maple syrup, olive oil, rosemary and salt. Whisk until incorporated. Set aside.

    2. In a larger mixing bowl. Add olive oil, garlic salt and pepper. Add onions, beans and carrots to the bowl and toss to incorporate. Adjust seasoning. place vegetables on a parchment lined baking sheet, leaving room for the salmon.

    3. Place salmon fillet skin side down. Use a paper to pat fillet dry. Pour maple rosemary mix atop salmon only and brush onto the surface of the salmon.

    4. Broil salmon and vegetables until salmon is warm in the center, and golden brown. vegetables should show signs of caramelization as well. Check salmon regularly to prevent burning.

    5. Let cool for 5 minutes before serving.

    Add Your Heading Text Here

    Butternut Mountain Farm 100% Pure Maple Syrup From Vermont, Grade A (Prev. Grade B), Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt

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  • London Fog Latte

    All about Earl Grey

    Of all the coffee and tea drinks, london fog lattés are my favorite go-to tea drink for the changing weather here in chicago. London fogs are so near and dear, that i even created a beauty product based on the fragrant flavors. London fogs get their name from the british classic earl grey tea, mixed with a touch of cream.

    This strong black tea is infused with the oils/rinds of citrus fruit bergamot. It is said that this was accidentally discovered centuries ago, during the tea trade, when the earl of grey sampled black tea that was packed and shipped with bergamot fruit from india. The tea had such a distinct flavor, that it was donned earl grey tea!

    Make this recipe for a classic coffee latte alternative, or try with your favorite scone for a real english afternoon tea experience.

    Tips for a better cup

    Don’t skip out infusing your tea for the full amount of time before adding the hot milk. Fat from the cream inhibits the infusion process.

    The addition of vanilla and lavender accent the distinctive bergamot flavor while boosting the richness of the cream. If you are using plant-based milk for this recipe, opt for richer milk, like cashew or coconut.

    I’ve decided to use david’s tea earl grey creme as my loose-leaf tea of choice, but any loose leaf earl grey will do. if you do not have tea infusers, check out these handy t-sac biodegradable tea bags. They or perfect for making tea bags out of your own loose leaf tea.











    London Fog Latte

    • 2-3 tsp lose leaf earl grey tea
    • 8 oz water (boiling)
    • 4 oz half and half or plant based milk
    • 1/8 tsp vanilla extract
    • 2 tsp agave syrup ((optional))

    1. Place tea in a tea bag or tea infuser and place in a 12 oz cup. Pour hot water atop tea bag_infuser and let steep for 6-8 minutes. Meanwhile, combine cream_plant based milk and vanilla extract. Steam until frothy.

    2. If you do not have a milk steamer, gently heat milk on stove top and whisk vigorously until a foam forms. Do not boil. remove from heat.

    3. Add agave syrup to tea and stir to combine. Pour vanilla infused milk in the cup of tea. Top with lavender buds and serve immediately.

    specialty ingredients and tools

    T-Sac Tea Filter Bags, Disposable Tea Infuser, Number 1-Size, 1-Cup Capacity, Set of 100

    Fu Store 2pcs Stainless Steel Mesh Tea Ball 2.1 Inch Tea Infuser Strainers Tea Strainer Filters Tea Interval Diffuser for Tea

    DAVID’s TEA Organic Cream of Earl Grey Loose Leaf Tea, Premium Black Tea with Bergamot and Vanilla, 2 oz

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  • Red Thai Curry Noodle Soup

    If you’re a fan of thai food, this is a staple you’ll love to have in your collection. Use simple and fresh ingredients to put together a soup that’s perfect for any season. Bonus: I love to eat it when experiencing a cold, as the chilis and ginger are great for cleaning your sinuses. With that being said, this is a spicy soup!!! The coconut milk mellows out the heat of the red curry paste without completely taking away the heat. If you’d like a milder soup, I recommend removing the seeds and membrane from your thai chilis or only using de-seeded red jalapeño instead of thai chili and sambal olek paste.

    Noodle Me Baby

    Though any asian style noodle is okay for this recipe, rice noodles are recommended. Rice noodles are more common in thai cooking, and they create a light chew that’s perfect for this soup. Thai rice noodles can be found at any asian grocery store or online. I have provided an amazon link below for thai noodles under $4!

    Prep your Paste

    You must prepare the red curry paste before proceeding with the soup recipe. The further prepped in advance the better the flavor. Refrigerate for storage and use the paste for this soup, in sauces or as a marinade. Using vegetable stock makes this recipe completely vegan, though adding chicken or shrimp would befit the flavors of this soup! Switch out the veggies, fresh herbs and toppings as you’d like to customize your soup.


    Red Thai Curry Noodle Soup

    Red Curry Paste

    • 3 cloves garlic
    • 1 2 inch piece fresh ginger
    • 1 red bell pepper (seeded and chopped)
    • 1 medium onion (chopped)
    • 2 thai red chilis or 1 red jalapeño
    • 2 tbsp harissa chili paste

    Red Curry Soup

    • 1/4 c red curry paste
    • 2 tbsp oil
    • 1 medium onion (sliced)
    • 2 c broccoli (cut into florets)
    • 10 oz can heart of palm (drained)
    • 1 12 oz can full fat coconut milk
    • 1.5 (6 cups) quarts vegetable or chicken broth
    • 1 12 oz package rice noodles (cooked according to manufactures directions)
    • tt salt
    • 1 jalapeño (thinly sliced (optional))
    • 1/2 c basil chopped
    • 1/2 c cilantro (chopped)
    • 1/2 c mint (chopped (optional))
    • lime wedges (for garnish)

    Red Curry Paste

    1. Combine all ingredients and puree in a blender or food processor until mixture resembles a thick paste. Store in a lidded jar for future use.

    Red Curry Noodle Soup

    1. In heavy bottomed 4 quart saucepan, add oil and bring to medium heat. Add red curry paste and sauté until paste begins to simmer, about 1 minute. Add onions and sweat until translucent.

    2. Next add vegetable/chicken broth and bring to medium-low heat. Add heart of palm, broccoli cover and continue to simmer to allow flavors to develop, and broccoli to cook, about 10-12 minutes.

    3. Reduce heat to low and add noodles. Allow noodles to heat through, about 2 minutes. Remove pot from heat, sir in coconut milk. Add in jalapeño, basil, cilantro and mint. Serve immediately in large bowls and top with extra jalapeños, herbs and lime wedges.

    Specialty Ingredients


    Sambal Oelek Chilli Paste 18oz

    Thai Kitchen Gluten Free Stir Fry Rice Noodles, 14 oz

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