Chiang Mai Curry Noodle Soup with Vegetables (LID)

Chiang Mai Curry Noodle Soup with Vegetables

I revamped one of my favorite Thai soups to make it okay for my low iodine diet. I was super happy with the way this soup turned out. It’s delicious! So flavorful.

I replaced the traditional fish sauce with the Umami Sauce I made. My favorite Madras curry powder has salt in it, so I had to come up with a quick version. I included the recipe at the bottom. I have a big collection of spices, but I realize not everyone does, so feel free to replace the Madras curry powder with any store-bought salt-free Indian curry powder. This spice mix can be used in Indian curries too. For the noodles you can use linguine (or spaghetti) or rice noodles (just be sure to check ingredients).

I contacted Thai Kitchen via their Facebook page and asked about the type of salt they use in their products. Turns out they do not use iodized salt. This opens a world of possibilities. I’m so happy! Thai curries are easy meals. The Thai Kitchen red curry paste should not be hard to find. Look in the ethnic section of your grocery store. I actually bought a jar at Target.

TK Red Curry Paste

Chiang Mai Curry Noodle Soup with Vegetables (LID)

1/2 lb. linguine, cooked
1 tsp. vegetable oil
1 – 3 tsp. Thai Kitchen red curry paste (to taste)
1 T. salt-free Madras curry powder (recipe follows)
1 tsp. ground cumin
1 can (13.5 oz.) unsweetened coconut milk
4 cups unsalted or homemade vegetable or chicken stock (I used the Rapunzel vegetable bouillon and water)
3 tablespoons Umami Sauce
1 tsp. sugar
1/8 head green cabbage, cored and shredded
4 ounces sugar snap peas, strings removed and halved (you can use snow peas instead)
8 ounces mushrooms, sliced (or use the mushrooms left over from making the Umami Sauce)
1 cup fresh spinach, torn
non-iodized salt (I use Morton’s Coarse Kosher Salt), to taste
fresh cilantro leaves
unsalted peanuts, crushed
limes, cut into wedges

Heat oil in a large saucepan over medium-high heat.  Add shredded cabbage and cook until just tender. Add the red curry paste, curry powder, and cumin and cook, stirring, until fragrant (about 40 seconds).  Whisk in coconut milk and stock and bring to a boil.  Reduce heat to medium, add Umami sauce and sugar, and simmer, stirring occasionally, for 5 minutes.  Stir in sugar snap peas and mushrooms and simmer until all the veggies are tender, about 5 minutes. Season to taste with non-iodized salt. Stir in torn spinach and take off the heat.

Divide noodles in soup bowls, ladle soup into bowls, and top with fresh cilantro leaves and crushed unsalted peanuts.  Serve with a wedge of lime.

Curry Powder

Quick and Easy Salt-Free Madras Curry Powder

3 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon ground cardamom
1 tablespoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Combine all of the spices and store in a glass Mason jar.

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4 Comments (+add yours?)

  1. Trackback: LID Round 2, Day 1: Cajun Okra Soup | On a Butterfly's Wings
  2. Trackback: LID Round 2, Day 1 | On a Butterfly's Wings
  3. Trackback: LID Round 2, Day 3 | On a Butterfly's Wings
  4. Trackback: LID Round 2, Day 3 | On a Butterfly's Wings

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