The Noodle Soup That Converted My Soup-Hating Boyfriend скачать в хорошем качестве

The Noodle Soup That Converted My Soup-Hating Boyfriend

One of the funniest food plot twists in my life happened because of this soup. My boyfriend used to say he "just wasn't a soup person". Every bowl he tried felt a little flat to him. Needless to say, soup was off the menu for years. Then one night I started layering ingredients that are all packed with umami, added noodles to it and this red curry noodle soup happened. At first glance it almost feels like too much. Shrimp fond, coconut milk, red curry paste, soy sauce, gochujang, sriracha, ginger, even hing. But somehow everything melts together into this incredibly rich, cozy bowl that tastes like it simmered all day even though it comes together pretty quickly. Now this is the soup that completely changed his mind. The noodles add chewiness, the shrimp add sweet protein, and every spoonful is warm, creamy and bursts of flavor. Finally, soup is back on the menu. Sometimes when I get home from work now, I find that my boyfriend has made this soup himself, isn't that miraculous?? Seriously, if you can't get your boyfriend to eat soup, try this. Cook along with me and tell me in the comments where you're watching from. Love hearing from you guys (: Ingredients: • olive oil • 1 shallot, finely diced • 1 red onion, finely diced • 1 red bell pepper, diced • 3 garlic cloves, minced • 1 green onion, whites and greens separated and sliced • 200 ml unsalted shrimp fond (or unsalted seafood/other stock) • 400 ml water • 400 ml coconut milk • 2 packs udon noodles (wet udon preferred) • 1 inch piece fresh ginger, grated • 1 tsp gochujang • 1 tbsp sriracha • 3 tbsp red curry paste • 1 tbsp rock sugar, lightly crushed (or dark brown sugar) • 1 tbsp soy sauce • 200 g shrimp, deveined + peeled and sliced in half • 1/8 tsp hing (asafoetida), optional • 1 tsp lime juice Optional toppings: • sesame seeds • chili oil Directions: 1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add shrimp and cook until lightly golden, about 2 to 3 minutes. Remove and set aside. 2. Add a little more olive oil to the same pot over medium high heat. Bloom the asafoetida for about 1 minute. 3. Add garlic, shallot, red onion, scallion whites and red bell pepper. Cook for 3 to 4 minutes until the vegetables are tender and fragrant. 4. Stir in the grated ginger and red curry paste. Cook for about 1 minute until aromatic. 5. Pour in the shrimp fond, coconut milk and water. Scrape any browned bits from the bottom of the pot and mix everything together. 6. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally. 7. Add soy sauce, sriracha, gochujang and rock sugar. Stir well. 8. Add the udon noodles and cook for about 3 minutes, until the noodles are tender. 9. Remove from heat and finish with the cooked shrimp, green onion greens and lime juice. Season with salt and pepper to taste. 10. Serve immediately with optional sesame seeds and chili oil on top. Timestamps: 0:00 Preparing the shrimp 0:31 Making the soup base 3:09 Cooking the shrimp 3:29 Making the soup 5:07 Plating and serving