Have you run out of Thanksgiving leftovers yet? Are you jonesing for something other than a turkey sandwich? Well, we have just the dish for you. No less comforting than turkey leftovers, but much fresher.
Several years ago I came across this recipe at 101 Cookbooks -- it's a recipe for a rich soup made with coconut milk, vegetable broth, and a homemade spice paste, served with noodles. I used my favorite noodles, these mugwort and soba noodles from Eden, and ground up the spices in my food processor. The result justified the title: it was luxurious, aromatic, and deeply, deeply tasty.
Since then it's been my go-to dish for cold weather. When the weather first starts changing and the nights get too dark and long, I make these noodles with this soup. The heat of the peppers warms so completely, and the coconut milk makes this rich and sweet. Don't skip the noodles - they soak up the soup and hold it. Next time I may try udon noodles, but do give those mugwort noodles a try. They're delicious.
And don't be afraid of the spice paste - it does mean gathering some ingredients, but it's totally worth it. Plus you have the pride and satisfaction of creating what is essentially a curry paste from scratch. It's not that difficult. (It can also be done in a mortar and pestle; it will just take a little time. The best way, though, is probably to use the jar and blender trick.)
And perhaps the best part of this recipe is the bright sunny yellow color of the soup - it's positively restorative.
Have you ever tried this recipe?
• A Luxurious and Deeply Aromatic Noodle Dish at 101 Cookbooks
Related: Recipe Review: Vietnamese Rice Noodle Pho