I never identified myself as a soup lover, but I recognize that this winter my concept of them has changed. Beyond the Castilian soup or the typical chicken and vegetable soup, we can find somewhat more exotic options, but just as comforting. And some are so easy that anyone can make them, even if you have no idea how to cook. A clear example is the soup proposed by chef Marina Peral, which, in addition to being delicious, is so quick to make that it seems like a joke. But I assure you after trying it that the result is incredible.
This curry noodle soup is “spicy, creamy and slightly fresh” as Peral herself explains on her social networks. But the best thing is that you only need six minutes to have it ready, and you will only stain one pot. Nothing else. According to the expert, it is the perfect recipe “for people with little time or who are lazy” because “it is ready in six minutes.”
To make two or three servings of this noodle soup we need two cloves of garlic, 200 grams of shiitake mushrooms, a pak choi, Chinese chives, a can of coconut milk, 1 tablespoon of red curry paste, three tablespoons of soy sauce, half a liter of broth, about 250 grams of noodles or soba noodles and some gyozas of whatever you like the most. Personally, I make it with vegetable gyozas from those sold in the frozen section of any supermarket, and I add about 3 or 4 per person.
We start by grating or cutting the garlic very finely and sautéing it in a pot with a little oil. Peral uses sesame oil but it is not essential and we can do it with a mild olive oil without any problem. Once sautéed, “add all the ingredients to the pot,” explains the cook. Without further ado, there is no loss. Put everything in the same pot, separating the pak choi into leaves, the julienne-cut Chinese onion (you can use half a onion if you can't find it), and the sliced mushrooms. The rest of the ingredients will go as is into the pot.
“If you want the broth to be more liquid, add only half a can of coconut milk and more broth or water,” says Peral. Then you just have to cook everything covered for six minutes (if you want it to be less al dente, cook it for eight minutes), stirring occasionally so that the noodles don't stick. The final trick is to “add cilantro and a splash of lemon when serving” according to the cook. This way we make it more refreshing and reduce the spiciness of the red curry paste. It's delicious and couldn't be easier.
