Ever since I traded my hectic, stressful, unpredictable job for one with a more regular schedule, I’ve been absolutely reveling in my new routine. I used to find routine boring, but oh, how wrong I was! How silly and naive. Routine is glorious; predictability is divine! 

Okay, so I may have taken my rediscovered love of routine a bit far by eating the same dishes again and again. Like, every night. I can’t help it! For the time being, I’m content that my life seems to be stuck on repeat, and that lately my tastes have settled firmly on spicy, vegetable-heavy Asian food. 

For the record, I like anything I can douse in sriracha, but lately I just can’t get enough Asian food, and I’m not very picky where country of origin is concerned. In the past two weeks Japanese, Korean, Chinese, Indian, and Thai - especially Thai - dishes have been born (and reborn) in my kitchen. A can of coconut milk and some Thai curry paste have become staples of my dinner diet, and on this base I’ve made a dozen or more versions of Thai curry, rotating vegetables and starches to prevent boredom (as if I could ever get bored). 

This is a pretty basic curry soup, a perfect weeknight meal that can be pulled together effortlessly. If you want to make it heartier, try adding sweet potatoes.

Tip: If you love Asian food like I do, you owe it to yourself to find an Asian grocery near you. I’ve explored a couple in our area and am really enjoying the spoils! You’ll save a fortune on ingredients that are both more authentic and cheaper than what you’re likely to find in the ethnic aisle of your supermarket. I found a veritable bucket of Thai red curry paste for only a dollar or so more than the wee baby jar I’d been buying previously. 

Thai Green Curry Soup

• 8 ounces bean thread noodles
• 2 tablespoons sesame oil
• 1 small onion, sliced
• 1 clove garlic, minced
• 1 green bell pepper, thinly sliced
• dried red chiles (optional, to add heat)
• 1 tablespoon tamari
• 1 cup snow peas
• 2 tablespoons Thai green curry paste
• 4 cups vegetable broth
• 1 can coconut milk
• ground black pepper, to taste
• 1 cup bean sprouts
• 1 cup picked cilantro leaves
• a few tablespoons chopped peanuts

Cook the noodles according to package directions and set aside. In a medium, heavy-bottomed pot, heat sesame oil. Add the curry paste and stir until it is combined with the oil. Add onion, garlic, bell pepper, chiles and tamari and sauté until the onion is soft and translucent. Add snow peas and vegetable broth and heat until broth simmers. Add the entire can of coconut milk and stir gently. Taste and add black pepper. 

Fill bowls with noodles and pour soup over top. Garnish with a pile of bean sprouts and cilantro, and sprinkle with peanuts. Serves 4 as a first course or 2 as a main course.