Noodles Soup Dish

Noodle Soup Dish Recipe

It has been cold and crispy out, and I've been getting over a narly cold. What better time to make a nice hot, creamy bowl of spicy noodle soup?

I saw a little snow come down today (..briefly) another excuse for a cozy soup.

This kinda reminds me of Original Top Roman Noodles, but way more hearty and fresh. Maybe there is something satisfying about working for your food instead of taking the shortcuts.
The spice paste is strong, beautifully fragrant, and hot. After I made the paste the rest of the soup is a breeze -stock, coconut milk, lime juice, and a sprinkling of mint round out the flavors.
I absolutely loved the way the broth turned out. Delicious.

Noodle Soup Dish Recipe // Serves 4

5 small, hot red Chilies
3 small cloves of Garlic
a small lump of Ginger
2 tsp Lemon grass
1 tsp ground Coriander
1 teaspoon Ground tumeric
a little vegetable oil (optional)
2 cups Stock - vegetable,
1 can Coconut milk
juice of A lime - just the juice
Soy sauce
Mint - a small handful of leaves
Noodles - chubby, fresh egg noodles, or whole wheat angel hair pasta. Whatever you like/have.

Halve and de-seed the chilies. Peel the garlic. Peel and shred the ginger. Finely slice the tender, innermost leaves of the lemon grass. Then blind the first 6 ingredients into a thick paste in a food processor. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.
Place a fairly deep pan over moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, moving it around the pan, for a minute or so, then pour in the stock, coconut milk, and a splash of soy sauce. Let it come to the boil, then turn the heat down and let the soup simer for ten minutes. Meanwhile cook the noodles according to package directions.
Divide the noodles between four large, deep bowls and ladle over hot soup. Sprinkle with mint leaves.