I'm terrible at saying "good-bye" and don't really love change. So when our very good friends recently moved to Boston, I was a teary mess. I miss my friend Jennifer and making it doubly teary, R's best buddy Fletcher moved too. Sigh.
Fletcher came over for one last visit right before they moved, and I happened to be making this recipe for dinner. Now, I probably wouldn't have planned to send-off Fletcher with this recipe, but it so happened that he stayed for dinner that night and ended up l-o-v-i-n-g this dish. I have to agree, it is one of our family favorites too.
Tweaked and developed over the last year or so, I present to you this recipe, named in Fletcher's honor.
Fletcher's Thai Green Curry Noodle Soup (Slow Cooker)
1 - 15 oz can light coconut milk
1 quart vegetable broth
1-2 tablespoons green curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce*
1 tablespoon brown sugar
1 pound extra-firm tofu, cut into 1/2 inch cubes
1 - 15oz can baby corn, drained
1 cup bok choy, chopped
1 cup green beans (frozen are fine)
8 ounces wide rice noodles
juice of one lime
8-10 basil leaves (optional)
Combine the coconut milk, *half* the broth, curry paste, soy sauce, fish sauce and brown sugar in a slow cooker. Stir well to combine.
Add the tofu, baby corn, bok choy and green beans. Stir.
Cook on LOW for 8 hours, HI for 4-5 hours.
Taste the curry before serving. If the curry is to zesty, or if you feel like the soup needs more liquid, you can add more broth as needed.
About 10 minutes before serving, boil some water and place the rice noodles in a large bowl. Pour the boiling water over the noodles and allow to sit for 7-8 minutes.
Immediately before serving, add the noodles to the soup and top with lime juice and basil, if using.
Fletcher, I hope you enjoy having this recipe!
Life is (sometimes) (bitter) sweet,