Having to make big decisions is scarier than head cheese on white bread. It was time to have the “what are your plans for next year” talk with my boss, and I was painfully nervous because it meant I had to start thinking about the future. Bleh. I really had two options – one was to stay in Boston for an additional year, and the other was to move back to Palo Alto with Karl next Spring. What I really wanted to do is move to Thailand and stuff my face all day, but sadly that was not a feasible option according to family – something about being incompatible with money and career goals.
I had to make a decision relatively soon. My meeting was scheduled for Thursday. And so I flipped a coin – Ok, I didn’t actually do that. What I did was I thought hard about what would make me happy, and to be honest, nothing would make me happier than to be with Karl. So that’s that! I’ll be back in California next summer!
This means I won’t go to Thailand next year, but I am definitely going one day. Until then, I have this delicious spicy red curry noodle soup, and I want to share it with you all.
- 1½ lb skinless chicken breast, sliced into bite size pieces
- 17 grams fresh ginger, sliced into matchsticks
- 4 cloves, crushed
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ⅓ cup red curry paste
- ¼ cup dark brown sugar
- 3 tablespoons fish sauce
- 2 cups light coconut milk
- 2 cups chicken broth
- 1½ to 2 cups water
- 1 pound dry rice vermicelli noodles (round and small to medium thickness)
- one bunch Thai basil
- on bunch cilantro
- In a dutch oven or large 5 qt. pot, heat 2 tablespoon canola oil over medium heat. Add the chicken, half the garlic, and half the ginger. Cook for 4-5 minutes, stirring constantly, until the chicken is cooked through. Plate, then set aside.
- Add a little more oil to the pot if needed, then add the onions and remaining garlic. Cook for 3 minutes until soft. Add the bell peppers, and cook for another 5 minutes.
- Add the red curry paste, brown sugar, fish sauce, coconut milk, chicken broth, water, and remaining ginger. Bring to a boil, then reduce to simmer. Simmer for 15 minutes. Remove the pot from the heat, then add the chicken.
- Bring a large pot of water to a boil. Cook the noodles according to the package, about 9 minutes. Rinse with cold water. Distribute the noodles into four bowls. Ladle the soup over the noodles, then top with Thai basil and cilantro. Serve warm.