While culling my recipe file earlier this year, I came across this recipe which I think was originally from Martha Stewart's little Everyday Food magazine. Since it does require ingredients in both a can and a jar, we don't eat it often. Then I saw a portable version in Gwenyth Paltrow's newest cookbook, It's All Easy, and I knew I wanted to try this method for a meal on the go. It works well, so I can't wait to experiment with even lesser waste ingredients. (I'd love to be one of the lucky ones who has access to bulk noodle nests.) :)
Curry Noodle Soup (to go or to stay)
thin brown rice noodles
1 can coconut milk
1/2 of a 4 oz jar curry paste (i use this)
one cucumber, sliced
basil leaves, torn
lemon, sliced
Divide ingredients between 6 mason jars. When it's time to eat, squeeze the lemon wedge over before or after adding water. Add boiling water or water from a hot water tap... replace the top + shake... wait a couple minutes... and enjoy. (The pictures in Gwyneth's book show her pouring water out of an insulated water bottle/thermos. I haven't tried it yet, but I'm curious.)
To make at home, heat coconut milk, curry paste and 6 cups of water until boiling. Remove from heat, add noodles and wait 4 minutes. Serve topped with cucumbers, lemon juice and basil.
Love,
Jane
Curry Noodle Soup (to go or to stay)
thin brown rice noodles
1 can coconut milk
1/2 of a 4 oz jar curry paste (i use this)
one cucumber, sliced
basil leaves, torn
lemon, sliced
Divide ingredients between 6 mason jars. When it's time to eat, squeeze the lemon wedge over before or after adding water. Add boiling water or water from a hot water tap... replace the top + shake... wait a couple minutes... and enjoy. (The pictures in Gwyneth's book show her pouring water out of an insulated water bottle/thermos. I haven't tried it yet, but I'm curious.)
To make at home, heat coconut milk, curry paste and 6 cups of water until boiling. Remove from heat, add noodles and wait 4 minutes. Serve topped with cucumbers, lemon juice and basil.
Love,
Jane
