Spicy Thai Massaman Curry Noodle Soup

Hello! What’s going on people? I’m coming down from a really fun weekend filled with a ton of my favorite things. 

So some of my best girlfriends came to visit this past weekend. We had such a blast and I miss them all so much already. They all live in Boston, which is where I went to college, and I try to see them as often as I can. But, life gets in the way, and sometimes I just can’t make it happen.

Two of the girls arrived late Thursday night and I prepared a massive spread of cheese, Italian meats, fruits, breads, the works. Of course I took a video on my Instagram story and didn’t save it…*facepalm*. But these types of spreads are my absolute favorite to do when hosting, so I’m sure it’ll be on the blog some time soon.

Because who doesn’t love a good wine a cheese spread?!

Oh yes, there was a lot of wine.

Friday afternoon was a total dream. I’m talking sparkling wine, face masks, manicures, The Grinch, all that good stuff. I’m also loving these tall black champagne flutes I got at HomeGoods, so chic!

Friday night we headed out to explore this restaurant in downtown Jersey City and oh my god we were not disappointed. IT WAS UNREAL! South House, if you live in the area, seriously do yourself a favor and go check it out. The food was superb, drinks were delicious, service on point, and the general ambiance was to die for.

Saturday. Let’s talk about Saturday. If you live near NYC and are on the hunt for a good boozy brunch place, I HIGHLY recommend Zengo. And while you’re there, get the guava mimosa. After totally indulging at brunch we went to Rolf’s, the famous Christmas bar in NYC. Ok it’s not actually a Christmas bar, but they decorate for Christmas in a way I just cannot explain.Just look at these pics!!!

Now if you live in the northeast you’ll know it was COLD this past weekend. I’m talking below freezing temperatures. Needless to say I wasn’t really prepared. I think I need to find a day to head home and get some winter coats ASAP. Instead of ordering Seamless on Sunday night like we usually do, I decided to cozy up with a big bowl of noodle soup. It was just what I needed to wrap up a crazy, cold, weekend.

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I’m a really big fan of Thai cuisine. The flavors, colors, everything is on point. And it’s pretty healthy which is a big plus in my book. One thing I really love about Thai food is the focus on fresh, not dried, herbs. Fresh herbs make all the difference in flavor but also health. You’ll get so many more health benefits from fresh herbs over dried. Besides that, some of the main ingredients you’ll find in Thai cuisine are things like cilantro, shallots, coriander, lemon grass, pepper, etc. I wanted to make a dish that really encompassed a lot of the classic Thai flavors and loved this post I found on Hap Nom Nom. I made some minor alterations to simplify it a bit and also add a bit more flavor!

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I loved the combination of flavors in this soup. There was some serious POW in there! Not to mention it’s so healthy! Filled with fresh, real foods, I knew I wanted to highlight some of the best.

Turmeric: fights inflammation, lowers your risk of heart disease, helps reduce signs of aging

Garlic: anti viral, anti bacterial, anti fungal, anti anything bad basically

Ginger: seen to reduce muscle pain, anti inflammatory, can lower blood sugar, fights indigestion

Ingredients:

2-3 red chilies, seeded
2 large shallots
8 garlic cloves
1 2-inch piece of ginger, peeled
handful of cilantro + 3-5 stems per bowl
1 tbsp ground coriander
1 1/2 tbsp ground turmeric
1 tsp curry powder
2-3 tbsp water
2 tbsp coconut oil
2 14oz cans of light coconut milk
2 cups low sodium chicken broth
1 1/2 lbs boneless chicken thighs
20 oz Udon noodles, most packs come in groups of 3, 10 oz each
3 tbsp fish sauce
1 tbsp brown sugar
sliced red onion
bean sprouts
lime

Directions:

  1. Using a blender or food processor, puree the red chilies, shallots, garlic, ginger, handful of cilantro leaves, coriander, turmeric, 2 tbsp of water, and curry powder. I recommend cutting up some of the ingredients to make them blend faster. Feel free to add another tbsp of water if needed.
  2. In a large pot, heat the 1 tbsp of coconut oil before adding your puree. Cook on medium heat, stirring constantly, for about 4-5 minutes. Then add the coconut milk and chicken broth, stirring until well combined, then bring to a boil. Add your chicken thighs and let it simmer for 15 minutes. Remove the chicken and let it cool on a separate plate for a few minutes, while keeping the pot at a low simmer.
  3. Meanwhile, cook your udon noodles however the package directs.
  4. Once cooled for a bit, shred your chicken with 2 forks. Return to the pot along with the fish sauce and brown sugar. Then add your noodles and stir well. Let the soup simmer for another 5 minutes.
  5. Top your soup with half a lime, sliced red onion, cilantro stems, bean sprouts, really anything you’d like. Enjoy!

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