I don’t know about you, but I am so happy the holidays are finally over. Don’t get me wrong, I LOVE all the time I get to spend with my family, but I have felt so torn in a dozen different directions with everyone in town, not to mention eating my butt off daily, and I felt as if I had lost track of the stuff I normally do for myself – blogging, exercising, cooking, tv binging, etc. I haven’t even watched Making A Murderer yet on Netflix… that is how behind on life I am… and I am the murder/drama binging queen! So, what better way to get back in the grind and start the new year off, than with an incredible and super healthy new recipe for the blog!
I sat at my desk at work all day craving curry soup, which actually happens quite regularly, so off to the store I went as soon as I left. There is a grocery store in Houston called Super H Mart, an Asian grocery market, and they supply some of the best, freshest, and cheapest produce in town. They also have stuff that you would NEVER see at your everyday grocery chains – bamboo shoots, exotic mushrooms, a million different types of noodles, sauces, etc., and they are all cheap as dirt. I honestly don’t even know how they make money, but hey, I am not complaining. My boyfriend turned me on to this store and I’ve discovered so many new foods since then. If you do have an Asian market in your town, I suggest you get the ingredients for this soup there. All in, I only ended up spending $26 to make the dish.
Here are two of the mushrooms I used. I love the light flavor they have, and also the size makes them ideal for this soup.
If you aren’t familiar with yam noodles, they are pretty much a freaking miracle. They contain zero carbs, zero calories, are gluten-free, have very little flavor on their own so they soak up whatever they are in, and allow you to enjoy eating noodles without the regret of high carbs and calories! I have seen shirataki tofu noodles at almost every grocery store, but the yam noodles are usually just at the asian markets.
One other important thing to note is the brand of red curry paste and chili base I use. I find the Dragonfly instant red curry paste and Tiger spice chili sauce make a HUGE difference in the flavor. The chili sauce is a bit spicy though, so use less if the heat bothers you.
I also add another favorite ingredient of mine – bamboo shoots. They are super crunchy, are very mild in flavor, and pretty much absorb whatever flavor the liquid you cook them in has. They are also incredibly low in calories and very healthy for you. You can find them in asian markets bagged like below, fresh, or canned.
You can really add in or take out any of the veggies that I chose, these are just my favorite! You can also add your favorite protein – chicken, shrimp, beef, tofu, whatever your little heart desires! I chose to make this vegetarian however, because it makes me feel better and lighter at night not having to digest the meat :).
Be sure to use the hashtag #ATastyMess and post the photo of your dish on social media! I can’t wait to see your creations!!
- 1 tbsp. sesame oil
- 1 stalk of lemongrass, minced
- 2 shallots, minced
- 2-3 tbsp. fresh ginger, diced
- 2 tbsp. red curry paste
- 2 14 oz cans coconut milk (I do one full fat and one lowfat can)
- ¼ cup vegetable stock
- 1 tbsp. white sugar
- 1 tbsp. hot chili paste (I use kimchee base chili paste)
- 2 tbsp. fish sauce
- 2 tbsp. los sodium soy sauce
- 1 package of zero calorie yam or tofu noodles, rinsed and drained
- 1 package of enoki mushrooms
- 1 package of bunapi mushrooms
- 1 tbsp. sesame oil
- 1 tbsp. red curry paste
- 1 tbsp. low sodium soy sauce
- 1 tbsp. fish sauce
- half an onion, minced
- 1 zucchini, spiralized
- 3 carrots, cut into thin strips or spiralized
- 3 packages of bamboo shoots, cut into thin strips
- thai basil, chiffonade for serving
- Heat sesame oil in a large sauce pan. Saute shallots, lemongrass, and ginger for about 4-5 minutes. Next, add in the curry paste, stir, and cook for another minute. Add in the coconut milk, stock, sugar, chili paste, fish sauce, and soy sauce.
- Bring the soup base to a boil, and then simmer for about 15 minutes while you complete the next step.
- In a frying pan, heat the sesame oil. Add in all the rest of the ingredients and stir fry for about 5-7 minutes, until the veggies soften.
- Then, once they are al dente, combine into the soup and add the yam noodles. Stir and simmer together for about 5 minutes. Top with thai basil and serve!