My first recipe for this challenge is a Thai-style noodle soup. You can make it with green Thai curry paste or red, whichever you prefer the taste of most. One thing I would say is choose one with a fairly strong flavour - I found Sharwoods green Thai curry paste a bit bland and very mild, whereas the ones from Thai Taste are much more fragrant and generally a bit spicier. If you don't like spice, just use a little bit less paste - you'll taste the difference, and all that coconut milk softens the flavour and cools the spice levels down anyway.
For this, you just bung everything in a saucepan and tip it in a bowl when it's done - and as I took it off the stove and sloshed it all into my bowl the 10-minute timer went off. The quantities below are for one, as I think it's more likely you'll want a super-speedy recipe when cooking just for yourself - but it makes a great meal solution for a whole family too - just adjust the quantities and use a bigger saucepan.
10-Minute Tenderstem Thai Style Noodle Soup
- 5 Tenderstem broccoli spears, washed and just the tips off the ends trimmed (keep the stems on)
- half a can of coconut milk
- 1 tablespoon green (or red) Thai curry paste
- 1 spring onion, sliced
- mugful of boiling water, from a kettle
- 1 nest of medium egg noodles
- dash of light soy sauce
- First, slice your broccoli spears in half lengthways and then cut them in half about halfway down the stem - this will make it easier to eat later on, and quicker to cook.
- Trickle in about a tablespoon of vegetable oil into a medium-sized saucepan and fry the Thai curry paste for a few seconds, until sizzling and fragrant. Tip in the coconut milk, throw in the spring onion slices and add the nest of noodles. Add the broccoli, top up with the mugful of boiled water and bring it all to the boil.
- After about 5 minutes, when the noodles are cooked through, slosh in a tablespoon of soy sauce and serve.
How's that for dinner in 10 minutes? What are your quick meal solutions?