This came from one of favorite magazines. Bon appetit
Creamy Curry Egg Noodle Soup
Ingredients
4 Servings
1
large leek or 2 medium leeks
2
Tbsp. vegetable oil
5
large garlic cloves, finely grated
¼
cup (or more) Thai red curry paste
2
Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; plus more
4
cups low-sodium vegetable broth
⅓
cup tahini
3
Tbsp. honey
1
Tbsp. soy sauce
1
Tbsp. unseasoned rice vinegar
12
oz. wide egg noodles
1
small bunch Tuscan kale, ribs and stems removed, leaves torn into small
pieces
2
Tbsp. unsalted butter
Preparation
Step 1
Trim dark green top from leek; discard. Slice white and pale green parts
½" thick. Place in a large bowl, cover with water, and rinse, separating
rings to remove dirt. Drain; pat dry.
Step 2
Heat oil in a large pot over medium. Cook half of the leek, stirring
occasionally, until softened, about 2 minutes. Add garlic, ¼ cup curry
paste, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher
salt. Cook, stirring occasionally to coat leek, until fragrant and curry is
brick red, about 2 minutes. Add broth, tahini, honey, soy sauce, vinegar,
and 2 cups water and stir to combine. Increase heat to high and bring
liquid to a boil. Reduce heat to low, cover pot, and simmer 20 minutes.
Taste soup; stir in more curry paste and season with more salt if desired.
Step 3
Meanwhile, cook noodles in a large pot of boiling salted water according to
package directions, stirring occasionally, until al dente. Drain and set
aside.
Step 4
Add kale, butter, and remaining leek to soup and simmer, uncovered,
stirring occasionally, until kale and leek are softened, 5-7 minutes.
Step 5
Divide reserved egg noodles among bowls; ladle soup over.
