Just attempted this evening to match the tastiness of a soup I had at a restaurant in town--theirs was a curry noodle soup just with the additions of shitake mushrooms, but I wanted to make one a bit more beefed up on the ingredients, and this combo was very tasty:
1 jar of red curry paste (I made mine by not-very-exactly following this recipe: http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm)
~ 1/2-1 Liter water
1 can of coconut milk (with a decent amount of coconut solids)
A pack of woodear mushrooms
a pack of tofu
two thick green onion stalks
half a pack of thin egg noodles
~2 Tbsp soy sauce
~ 1 Tbsp brown sugar
~ 1 Tbsp olive oil
Olive oil into hot skillet, toss in diced tofu, cook until getting just a touch of firmer texture, press the curry paste into skillet through a sieve, to remove larger chunks from the broth. Use the water to finish getting any liquid flavor out of the curry paste leftover in the sieve, then discard the fiber. Add enough remaining water to get it to a soupy broth of appropriate volume. Add the can of coconut milk, chopped woodear mushrooms, noodles soy sauce and brown sugar, and let simmer for a few minutes to cook the mushrooms and noodles, then finally add the chopped green onions, and test for the right amount of salt (if not enough, add a little more soy sauce, or boullion)
YUM! photo coming soon once I get un-lazy to upload it!
