This dish can do no wrong for me, as it contains some of my favourite flavours. I love how versatile it is though, in that you can use whatever type of curry you like, from a regular curry powder, to a green or red Thai curry paste. For this particular instance, I used a beautiful Madras curry powder, and when combined with the fresh grated ginger, lime, and cilantro, it was absolutely delicious!
Rice vermicelli is the perfect noodle to star in this soup.- their delicateness allows you to slurp up all the goodness from the broth, too! And although they are so thin, somehow they always seem to fill me up! I found this dish to be quite the comfort food, as the curry aroma floated throughout my kitchen, and it was warming from head to toe as I ate it. This also makes great leftovers for lunch the next day. Simply keep the noodles separate from the coconut milk broth. Reheat the coconut milk broth on the stove or in the microwave and when ready, pop the noodles in. Your coworkers will be so jealous!
[Disclaimer: Silk provided me with their product for use in these recipes. All opinions are my own.]