15-minute coconut curry noodle soup

prep time: 10 minutes      cook time: 15 minutes       total time: 25 minutes      serves 3 bowls

ingredients
2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish

directions

1. in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
2. add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
3. squeeze lime juice and add some scallions, saving some to top for garnish.
4. bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.

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coconut tapioca dessert

prep time: 10 minutes      cook time: 25 minutes     total time: 35 minutes   yields 4 servings

ingredients
1 13.5 oz can coconut milk
1.5 c milk
1/3 c sweetened condensed milk
1/2 tsp vanilla extract
1/3 c mini pearl tapioca (90 grams)
1/2 c fresh strawberries, sliced (or fresh fruit of your choice – blueberries, raspberries, blackberries)

directions

1. add the coconut milk, milk, sweetened condensed milk, and vanilla extract to a small pot. stir and bring to a boil (takes about 5-6 minutes) – watch it closely so the liquid doesn’t boil over. once it boils, immediately take it off the heat. let the mixture cool slightly, and put it in the refrigerator to chill. (this step can be done ahead of time.)
2. in a pot, bring 3 cups of water to a boil. add the mini pearl tapioca (don’t add these before the water is at a full boil !) stir and bring it to a boil again. turn off the heat, cover it with a lid, and set your timer for 18 minutes. after 18 minutes have elapsed, the pearl tapioca should turn completely transparent, which means they’re fully cooked. strain the pearls, rinse them with cold water to prevent them from sticking, and set aside.
3. divide the prepared coconut milk soup into bowls, then divide the pearl tapioca. top with your fresh fruit and serve !

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