Food inspiration, or what's for supper?
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A bag of kale
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A perfect PAV soup me thinks :)
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These are the noodles I use … inside the package are 8 neat little 50g bundles. I add one to the pot as I'm warming my serving. Let it sit for a bit and they are fully hydrated…I'm liking the rice because it doesn't change the flavour? But I imagine any insta noodles will work? This bag is usually $2 so not expensive.
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And my favourite peanut butter :) again - a spoonful - 6 or ? grams - into the pot when I'm warming it - it quickly becomes one with the broth.
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I hope you make it! And … you don't have to do this … I usually saute those veggies a little bit in about 7 grams of coconut oil before I add the broth and paste and kale and tomatoes and tofu and chick peas :)
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Does sound like a good curry Laurie! Out for a curry tonight with the girls , so my curry will not be healthy🤣
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I was all with you till the chick peas! 🤯🤯🤯
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I have the same rice noodles! I sometimes substitute/substituted the wheat noodles in some soup packs with rice noodles🤷🏻♂️🤷♂️
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You don't need to add the chickpeas :)
I just made it for lunch so thought I would post a picture of the almost finishedproduct … still in the pan so not quite finished.
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too bad MFP is not letting me post a picture right now
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I just put the bundle of noodles on top and eventually stir it in - then let it sit for a few minutes.
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Oh Oh Oh Oh that LOOKS REALY GOOD!!!!
You're evil! I don't have most of the goodies you've put up in your pictures and too much stuff in the cupboards I'm supposed to work through!
AND I SCREWED UP. They DID have your curry paste… but I got a different one instead!!!
Trying to see what I can cobble up together based on what I have sitting around… without turning it into spaghetti sauce or Indian!!!
(I also have some roast pork and cauli leftovers and some white onion I just started with… and a bit of fresh tomato!)
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Mixed bones with a hambone made a really flavorful broth - made a nice soup for lunches with mixed vegs, pulled pork, torn chicken, quinoa, torn cilantro. I add tbsp craisins (hubby not so much, - he's the green bean guy & why it is in most of our veg blend ;)
- Could live on soups
Have not picked up the tofu or coconut milk cans to try yet. Adding red curry paste to the list! Inspired! Oh, and maybe different noodles - everything looks so good.
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So red curry soup more so than thick curry, right? how come I am so much more red than you????
I used 747g "spaghetti veg", 404g best buy mixed veg, 41g onion, 150g fresh tomato, 640ml Catelli garlic, a LOT of the red curry paste (131g), 55g sriracha, 904g mush soup, about 315g cauli, 177g roast pork, 3g butter/canola mix…. so far! :)
That's for more than a day, right? :)P
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There you go: both a Canadian and an American label… side by side harmonious and complementing one another! 😋 3,166g of finished product :)
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Yummy!
Makes my homemade veggie soup that I had yesterday look very humble…. Just basic old veg with some ‘erbs that desperately neede using up as electrics in unfinished kitchen keep on trippin’! 😩😠😡1 -
I knew this would speak to you, PAV :)
Think it looks redder because (I think) you used spaghetti sauce rather than diced tomatoes? Imagine it still tastes pretty good though. I'm quite a fan of that curry paste - it does wonders! Not sure how it would mix with italian seasonings??? You know now I think :)
Does it have enough broth to simply add noodles to it? Hard to tell from the photos.
I think you have created your own one pot wonder - how does it taste?1 -
This is a fun thread with all these ingredients and pans of goodies. I wish Connie was here so we could exasperate her completely :)
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:) @yakkystuff YOUR soup actually looked quite good.
Laurie absolutely has a lot of room for either noodles and/or even for extra "rice" or rice. It is closer to soup than curry in terms of consistency at this point.
(in deference to sensitive ears we will avoid mentioning out loud the time saving stratagem of, instead of noodles, providing some chewing interest and thickening of the soup by placing into it a torn up slice or two that has been carved out of a fully baked and cooled, well kneaded and processed ball, made out of flour, water, yeast, sugar, salt and a bit of oil…)
I admit to having some trouble placing limits to that myself, so noodles are probably safer all around! (PC makes a brown rice and lentil mix. I stopped getting it because the price went up and the calories were not stellar; but your own similar mix may be suitable for the soup/stew/curry.
In any case. I will confirm today how it seems to be going. I would not base it on mushroom soup next time. It is a bit too intense and salty.
So probably I will go with mix of lower sodium and normal sodium in veg and/or chicken varieties. And I will also get the paste that Laurie is using. Mine is made in POLAND *hello @Yoolypr* which seems like a strange Thai product manufacturing location!!!
Next few times will still be based on various spaghetti sauces because I have way too many of them that are expiring while I'm totally out of canned tomatoes and paste. Thankfully I generally get basic spaghetti jars: garlic, fine herbs and similar. So I should still be able to work with them.
I am intrigued by the craisin habit @yakkystuff seems to have developed!
I suppose they are a safer bet than raisins (especially around puppies), but I am wondering as to why they are hidden in other food! Personally I would just pop these suckers on their own!
If they were zero calories a bag might last a day or two at my place!
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This is so much fun seeing different takes :)
My "red curry" version is closer to a Thai soup (things floating in broth) rather than a thickened soup or Indian curry. So a much thinner consistency? Which is different from using tomato sauce/paste/creamy type of soup as a base.
You haven't told us how it tastes yet, PAV????
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Taste test needs second day test which hasn't happened yet impatient lady!
I am currently at the thin but not too thin for me soup consistency. Yet substantially thicker than what you're after. Sounds to me that you are trying for closer to consommé than chunky soup… whereas I am on the opposite side of that spectrum! In fact the riced cauliflower helped substantially for me with the thickening ;-)
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Funny, had aversions in childhood to walnuts, raisins, prunes... until I explored different foods the last few years.... a docs office recommended Tbsp raw garlic and also craisins for possible 'helps slough off bacteria' factor. Craisins in childhood were sauced at holidays or hidden in stuffing. Garlic is strong, so started hiding both in soups and stirfrys and salads.
The wanted me to use a 'oil derived' fiber for a time and I became friends with prunes instead... gramps used to warm/simmer on stove until replumped for breakfast, so I tried that.
Surprisingly, enjoy all of it now - including walnuts in things.
- As a child, guess picky eating is not uncommon, ;)
Thai sauce made in Poland? Hmmm... go figure.
Picked up some yellow and red curry spices to try too.
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Soup report…. is good soup improvements overnight AND thickened (net positive for me)! Still a bit too salty. BUT YUMMY!
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But.... yummy!
That's the ticket, isn't it.
Old thinking - 'diet/rabbit food', eww ick!
Yummy food ahead! (Should be a sign!) There's a world of yummy food to check out that we can drool for & enjoy!
Your soup looks fine Pav!
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Iz fine too! Neither noodles nor bread with the soup tonight. Just a 26g pack of crackers. And 50% of soup is gone! 😎
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Nope - no soup cooking here because ….
maybe iced tea, gelato, cold salads?
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So glad for your soup updates, PAV! It is fun following your cooking endeavours.
I am the same, Yakky. So many foods I've discovered and discovered that I enjoy after all as life moves forward. Maybe enjoy too much :)WOAH, Yooly. That is some intense heat. I guess you are in the salad world??? The hot weather version of soup world? Are you able to night cook? Does the airconditioning keep your house cool? I'm thinking of salads with "heft" - potatoes in there? Pasta or rice to add some serious sustenance to all the vegetable/fruit stuff???
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Not really consomme, PAV - I want a lot of chunks in there - but chunks swimming around in broth :) Maybe like a thom yum soup?? Without the fishy creatures.
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Got ya! Yup. For soups consistency we definitely have divergent goals!
Back when I was initially losing weight (at a larger deficit), I even went out looking for thickening agents— even got a medical one for people with dysphagia!
I still go out looking for "cheap in calories" thickening agents… that's why I bought the potato starch though I don't know where it's hiding since the last clean up!
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