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Uncle Tommy Tamashiro's Curry Soup

Featured in the Honolulu Star-Advertiser on August 30, 2017.
Recipe compliments of Hawaii United Okinawa Association members and their families.

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Ingredients:

Uncle Tommy Tamashiro's Curry Soup

  • 2 (13.5-ounce) cans coconut milk
  • 1 heaping tablespoon of curry paste (available at Asian specialty stores)
  • Tender roots of 1 bunch of Chinese parsley, rinsed well
  • 2 cups vegetable broth
  • 1 medium carrot, shredded
  • 4 or 5 lime leaves
  • 2 stalks lemon grass, halved lengthwise, woody leaves removed
  • Zest and juice of 2 limes
  • 1-inch frozen ginger
  • 1 handful bean sprouts
  • 1 (8-ounce) package somen rice noodles
  • 2-3 green onions, thinly sliced
  • Salt to taste

Directions:

  1. In a large stock pot, add a scoop of the thick coconut cream from the top of one can on medium-high heat.
  2. Melt cream, add curry paste and stir for a few minutes until they begin to sizzle.
  3. Add Chinese parsley roots and sauté until cooked through.
  4. Add coconut milk from the first can and all the contents of the second can along with the vegetable broth, carrot, lime leaves, lemon grass, and lime zest and juice.
  5. Grate frozen ginger into broth with a microplane grater or standard box grater.
  6. Simmer for about 20 minutes.
  7. Stir in bean sprouts.
  8. Add somen, gently pushing them beneath the surface of the broth.
  9. Turn off heat and let stand until noodles soften, about 5 minutes.
  10. Stir in most of the Chinese parsley.
  11. Remove lemon grass stalks.
  12. Taste and adjust seasonings as needed.
  13. Ladle into large bowls and garnish with green onions and remaining cilantro leaves.

Makes 6 servings.

Tip: Somen noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in hot liquid.

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