Skip to main content

Curry Udon with Prawns #SoupSwappers

By

Here we are at the April 2020 Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile.

This month, Karen of Karen's Kitchen Stories is hosting and writes: "Make any soup with noodles of any kind." You have to love flexible prompts, especially in these times when most of the country is sheltered in place and grocery shopping is done sparingly and only when needed! Thankfully, I had everything I needed either in my pantry, my fridge, or my freezer for this creation.

Here's the line-up of noodle recipes from the #SoupSwappers...

  Curry Udon with Prawns

This was inspired by my boys' Fall Break trip to Oahu with my parents a few years ago. Curry udon was something they both loved and asked me to recreate. Done. And - best yet - this is so simple to make. We have it at least once a month now.

Ingredients serves 4 generously

  • 2 or 3 packets of udon noodles
  • water
  • 4 C chicken broth
  • 1 can coconut milk
  • 1 T olive oil
  • 2 cloves garlic, peeled and pressed
  • 1 C chopped onion
  • 1 C chopped celery
  • 1 C chopped carrots
  • 4 T soy sauce
  • 2 T curry powder
  • 1 T hot sauce (I used Sriracha)
  • 1 pound prawns, shelled and deveined (I took off the heads, but left the tails on)

Procedure

In a large souppot, heat olive oil. Stir in garlic, onions, carrots, celery. Cook until vegetables beginning to soften. Stir in curry powder, soy sauce, and hot sauce. Pour in chicken broth and whisk in coconut milk until well-combined. Bring to a simmer and poach prawns until pink and opaque.


Cook the udon noodles in a large pot of boiling water, according to package directions. When al dente, drain well, rinse, and divide between 4 large bowls. 


Ladle in the curry broth and top with cooked prawns. Serve immediately.


All three boys gave this a thumbs up.
Labels:

Comments

  1. A Day in the Life on the FarmApril 18, 2020 at 7:38 AM

    This soup looks so delicious and easy to make which is also a bonus. Do you think I can omit the coconut milk? Would cream and a drop of coconut extract work?

    ReplyDelete
    Replies
    1. Camilla M. MannApril 18, 2020 at 7:54 AM

      I think you could use regular cream and even skip the coconut extract. Frank can't have coconut milk, right?

      Delete
  2. KarenApril 18, 2020 at 9:25 AM

    This sounds delicious and those plump prawns and gorgeous. Thanks for joining me!

    ReplyDelete
  3. RebekahApril 18, 2020 at 3:07 PM

    Those gorgeous prawns on top! I am saving this one to give a try soon - it sounds so comforting.

    ReplyDelete
  4. Sneha's RecipeApril 20, 2020 at 1:57 AM

    This look so delicious and plum prawns makes it even more tempting!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more