Thai green curry, noodle veggie soup

Three weeks later, I'm still salivating. I know the coconut milk looks "broken", but there is no trace of grittiness. This appearance is the result of the coconut milk powder additives, and thankfully renders no unpleasant quality.

Flavor: 10/10

Ease at home: 8/10

Ease at camp: 10/10
Heat level: 8/10

Times made: 2

Wow, this one is insanely good. Graciously inspired by Dirty Gourmet, and adjusted to taste. If you wanted something really easy, something you could throw together at the last minute, you could follow the Dirty Gourmet recipe and use curry powder- I'm sure it would be delicious. However, if you have the time to dehydrate a few ingredients overnight, fresh curry paste makes an enormous difference and enables the use of fish sauce (which would have to be carried as a very stinky liquid, or omitted, otherwise).


Recipe (serves two):

1. Dehydrate overnight at 120 degrees on a non-stick sheet:

• 1 inch chunk of galangal, sliced into 3 slices and briefly beaten with the back of your knife (substitute ginger if you must)
• 4 thai chiles (substitute 2 jalapeno, sliced lengthwise in half, if you must)
• 2 inch section of lemongrass
• 2 kaffir lime leaves

2. Dehydrate also, a mixture of:

• 1/4 c. green curry paste
• 1.5 T Red Boat fish sauce (any brand will do, but Red Boat is worth the money)
• 1 lime of juice

You might need to flip the paste to let the underside dry out.

3. The next day, in a snack baggie, place:

• dehydrated ingredients

4. In a larger ziplock or vacuum bag, place:

• 4 servings worth of flat rice noodles (this was enough for two of us to enjoy a mouthful of noodles in every bite)
• 1 packet of coconut milk powder (ok to empty the packet into the bag, doesn't need to be separate from the veggies)
• snack baggie
• As many freeze dried mixed veggies as you want- I put in about a cup.

5. At camp:

Boil ~4 c. water. As the water is heating, add the snack baggie of paste/seasonings to infuse water.

Once the liquid reaches a boil, allow to simmer ~5 minutes. Then, if you want to, you can fish out the lemongrass, kaffir lime leaves, chiles and galangal. If you'd prefer a more flavorful and aromatic soup, leave them in, just remember to avoid them when you're eating the soup (not unsafe, but unpleasant to eat).

Now, add rice noodles, veggies, and coconut milk powder. Stir until coconut milk powder is dissolved. Cover the pot, and remove from heat. Let sit in the pot ~15 minutes to cook noodles and rehydrate veggies.

Enjoy!

12.5 ounces of tasty noodley goodness. Maybe overkill on the noodles, but doesn't a giant bowl of steaming hot thai noodles sound pretty good to you? Don't disappoint yourself by bringing any less than overkill.

To save dishes, we both take turns eating out of the pot. This soup was delicious to the last drop, with enough noodles to satisfy two very hungry adults.

Even sweet little Olema approves.