After my long spring bike ride today, I found myself craving noodles. Delicious, spicy warm Asian rice noodles with fragrant basil and lemon zest. I stopped at Star Market, a local ethnic food store with an amazing selection of Asian vegetables, curries and noodles. I wandered the aisles pondering the piles of fresh cucumbers, lettuces and root vegetables, passing up ethnic pastries and grocery sacks of baguettes for 1.79 (the entire bag, that is). A nice choice of eggplant included the common purples, large and small, but also shiny green Thai eggplants with glowing golden stars on their faces. PERFECT! I have that nice bag of fresh radishes to roast at home, so I’m set!
Yellow Curry Noodle Soup with Braised Radish and Eggplant
Simmer on medium for 15 minutes:
2 quarts strong vegetable broth (or 2 quarts water with 2 heaping tbsp vegetable Better than Bullion)
3 slices medium onion
6 Thai eggplants, trimmed and quartered
½ tbsp yellow curry paste (no oil)
Meanwhile, prepare braised radishes:
10 radishes, trimmed and quartered
Pour a ½ cup of broth into your non-stick pan and simmer the radishes for 10 minutes (covered). Remove lid and let liquid boil off and allow radishes to brown just a bit.
Back to the soup pot! To the broth, add:
¼ pkg rice stick noodles (4 oz.) I use Bun Gao brand Rice Sticks, but any thin asian noodle will do nicely!
Simmer for 6-8 minutes. Correct seasoning. Fill your bowl with noodles and some broth. Arrange the eggplant and radishes on top.
Thinly sliced green onions
Lemon zest of 1 lemon
Chopped fresh basil