This is the fastest meal I’ve made in quite awhile. And, with pretty much one big pot and a cutting board, the cleanup is the easiest, too! Usually Friday’s are for meals a little more lengthy and special, but this first long week post-holiday is requiring some simplicity and soup! Read below for some necessary modifications.
How to make it an A+: I feel like this recipe is missing something. I do not see how it’s possible that it could serve four people, which makes me wonder if it forgot the step where you should add two cups of water. It really needs it. The flavor is great, but just a small amount of chicken broth, and a whole can of coconut milk is really intense, and creates quite an oily soup. Add water and additional curry, salt, and pepper to taste. Also, lemongrass is really tough. Even if you tenderize the inner-most portions, it’s still something that the Thai usually strain out of their soups. Let it simmer for an extra five minutes before adding the noodles to cook. It will need the extra flavor anyway after adding the water. Also, only add the lemongrass in few pieces so it’s easier to scoop out before serving.