You’re busy, right? Me too.
I’ve got the turkey in the fridge and, by some small miracle, almost all the things I’ll need for Thanksgiving are already bought. This year I’m cooking for 11 people, which include babies. I have to work during the day, but I think if I’m super organized and I get up really early, all I’ll need to do is have my husband stick the turkey in the oven and I can come home to a beautiful meal. I. Can. Do. This. I’m not complaining; I’m a fanatic for Thanksgiving. If I have more than two seconds by myself I’ll start Googling Thanksgiving meal ideas. So, here’s an easy, quick idea for dinner tonight so you don’t have to do much cooking before Thursday. Coconut-curry soup. Make it and chill out, and plan for the big day. BTW, I want to know what your favorite Thanksgiving dish is, send me ideas!!
What you’ll need
I tweaked this, very slightly, from the December issue of Martha Stewart Living.
- 10 ounces Chinese wheat noodles or rice noodles (if you can’t find them just use Roman noodles)
- 4 spoonfuls of red curry paste
- 4 cups chicken stock
- A drizzle of Safflower oil
- 1 can of unsweetened coconut milk
- (Next time I’ll also add bamboo shoots)
- 1 lemon
How to make it
Boil noodles according to manufacturer’s instructions. Drain and rinse under cold water. Toss with 1 teaspoon oil. Heat 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste until fragrant, 1 to 2 minutes. Whisk in chicken stock. Raise heat, and bring to a boil. Lower heat to a simmer and whisk in unsweetened coconut milk. Cut lemon in half, and squeeze 1 half into saucepan. Divide noodles into 4 bowls. Garnish with basil or mint and lemon wedges.