Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history: given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.
Ingredients for Rice Noodle Soup with Red Curry Recipe
Cooked rice noodles as required
Thai red curry paste 2 tablespoons
Oil 2-3 teaspoons
Coconut milk 3/4 cup
Carrot cut into thin strips 1 measures
Radish cut into thin strips 1 medium
Cabbage shredded 1/4 medium
Sweet chilli sauce 3/4 cup + 2 tablespoons
Juice of 1 lemon to taste
Cucumber peeled 1 medium
Fresh mint leaves 5-6
Bean sprouts 1/4 cup
Peanuts roasted and crushed 2 tablespoons
Take a fork and roll a portion of the cooked noodles around it and place it on a serving dish.
Heat oil in non stick wok, add curry paste, cook for a minute. Add ½ cup coconut milk and ½ cup water. Mix and bring it to a boil.
Mix carrot, radish, cabbage and 2 tbsps sweet chilli sauce in a bowl and keep it in the refrigerator. Add juice of ½ lemon, remaining coconut milk and remaining sweet chilli sauce to the pan.
Add salt and mix well. Cook till it comes to a boil. Halve the cucumber vertically, further cut into slices and put on top of cooked noodles, reserving a few slices for garnishing.
Place mint leaves along with bean sprouts on it and sprinkle crushed peanuts on top. Pour the soup over and place the chilled vegetable salad on top. Squeeze juice of ½ lemon and garnish with reserved cucumber slices. Serve immediately.
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