Living in different parts of the world, you quickly realize that access to authentic Asian cuisine varies greatly. When we were in New York and Los Angeles, finding excellent Asian food was never a problem. But in Tel Aviv and Mallorca? That was a different story. Sure, you could find Asian restaurants, but the quality just wasn’t the same. (Though I have to mention, we did stumble upon this fantastic and inexpensive Chinese place in Palma called Shi Shun Xuan during our second stint in Mallorca. What a gem!)
To satisfy our constant cravings for Asian flavors, I started experimenting in my own kitchen. I’d toss ginger, scallions, and a splash of soy sauce or fish sauce into dishes that weren’t traditionally Asian. Sometimes I’d reach for rice vinegar instead. It’s not but who cares as long as it is flavorful and packed with umami.
The boys would often ask me, “Mom, what kind of soup is this?” I’d pause for a moment, considering the mishmash of flavors, and reply, “Mmm, it’s Asian.” They’d press further, “But from where in Asia exactly?” And I’d have to admit, “From all over, really. There’s a bit of Indian, some Vietnamese and Thai influences, all served over Japanese ramen noodles.” It might sound odd, but trust me, it’s delicious and satisfyingly umami.
If you’re looking to satisfy your own Asian food cravings, don’t be afraid to get creative. Try your hand at homemade dumplings using store-bought wrappers – it’s easier than you might think. Or throw together a quick stir-fry with whatever veggies you have on hand. Asian-inspired salads, like a refreshing Thai mango salad, can be a great option too.
And don’t overlook the frozen food aisle. These days, you can find some surprisingly good frozen Asian food there. From gyoza to dumplings, they can be a real lifesaver when the craving hits and you’re short on time.
Remember, it doesn’t have to be 100% authentic to be delicious. Sometimes, the most satisfying meals come from mixing and matching flavors from across Asia. Who knows? You might just create your new favorite dish!
Curry Noodle Soup With Vegetables
Ingredients
- ¼ cup avocado or coconut oil
- 1 large onion , peeled and chopped roughly
- 2 garlic cloves chopped roughly
- 2 carrots, peeled and cut crosswise into 1-inch pieces
- 2 medium potatoes, peeled and chopped roughly
- ½ butternut squash, peeled and chopped roughly
- Handful green beans cut into 1-inch pieces – optional
- 2 inch ginger, chopped roughly
- 2 lemongrass stalks – beaten with a rolling pin, then cut into 1-inch pieces or a small handful Verbena lor lime leaves
- 4 fresh curry leaves or 2 bay leaves
- 2 teaspoons coriander seeds, crushed
- 2 teaspoons turmeric powder - or fresh turmeric root, grated
- Pinch of salt*
- ½ teaspoon Black pepper
- 2 heaping tablespoons tomato paste or 2 tomatoes, chopped
- 2 quarts vegetable stock or water
- 2 tablespoons fish sauce – optional
- 1 cup soy or coconut milk
- 1 small package of ramen noodles or any noodle of your choice
- Handful cilantro – chopped finely – optional
Instructions
- Warm the oil in a large heavy-bottom pot over medium heat. Add the vegetables, lemongrass, and curry leaves and sauté, stirring occasionally, for about 5 minutes. Add the spices, salt, and tomato paste and stir.
- Add the stock or water and bring to a boil. Simmer, uncovered, for 30 minutes, until the liquid is reduced and the vegetables are tender. Add the fish sauce, soy or coconut milk and continue to cook for 3 more minutes. Taste and adjust seasoning.
- Cook the noodles according to the package instructions. Make sure to rinse them in cold water to stop their cooking.
- Strain the soup into another pot, then use a fork or tongs to return the vegetables to the soup. Bring the soup to a boil. Remove from the heat and serve in medium bowls. Add a handful of noodles and garnish with cilantro. You can add sriracha for spiciness.
Notes
- add only a little bit of salt because you’ll be adding fish sauce towards the end.
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