This is my halfway point between healthy and ordering Uber Eats. Which by the way, I’m consistently disappointed by. Why is Penang Curry always just a Red Curry? Guys. Some of us are Asian food snobs and know the difference. OK OK, rant over.
This is a dish that belongs in the category of: “I have a random curry paste in the fridge, not enough noodles in the pantry to make an actual dish, carrots that definitely need to be used soon and a growing ass that needs to be tamed”. The answer? Soup with fun stuff so it’s pretty much just a curry but your ass will nevveerrrrr knowww.
Pumpkin & Carrot Penang Curry Noodle Soup
3 cloves of garlic
Knob of ginger
Half a pumpkin
2tbs Penang curry paste
Handful of coriander root & leaves
Can of coconut milk
1L chicken or veg stock
Handful of rice noodles
Peanuts & lime wedge to serve
Roughly chop the onion, garlic, ginger, coriander root, pumpkin and carrot then leave on your bench. Heat a glug of oil in a large pot and add the onion, garlic, ginger and coriander roots. Saute over a low heat until translucent then add the penang curry paste and continue to cook for a further 5 minutes or until you can start to smell the curry.
Add the pumpkin, carrot, coconut milk and chicken stock and bring to a boil. Reduce to a simmer then leave for 20 minutes or until the carrots are soft. Using a handheld blender or food processor, puree until smooth. You may want to season with a little salt.
Cook your rice noodles as per the packet instructions then place a small handful in your serving bowl and cover with the soup. Top with the coriander leaves, chopped peanuts and limes.
Traditional Panang curry paste is red curry paste but with added peanuts. If you’re not into nuts or satay (is that a thing?), yellow, red or massaman curry paste will work just as well.