Spicy Thai Curry Noodle Soup

SO. GOOD. The best curry we have tried to date. We have made it a couple of times with different toppings, but our favorite is with some thinly sliced red and orange bell pepper, bean sprouts, and cilantro. The bean sprouts and bell pepper add a fresh crunch to the spicy, belly-warming soup. Definitely give this one a try. You could make a full vegetarian version by omitting the chicken and using veggie stock.

From Hapa Nom Nom

Ingredients:
~1 stalk lemongrass, tough outer layer removed, and bulb thinly sliced
~2-3 Thai chiles, seeded (I had a very tough time finding these, so I substituted 2-3 tbs. Spice Island's Thai Seasoning)
~2 shallots, halved
~8 garlic cloves
~1 2-inch piece of ginger, peeled and sliced
~1/4 cup cilantro, stems only
~1 tbs. ground coriander
~1 tbs. ground turmeric
~1 tsp. curry powder
~2 tbs. vegetable oil
~2 14oz. cans unsweetened coconut milk
~2 cups chicken broth
~1 and 1/2 lbs. boneless, skinless chicken thighs, halved lengthwise
~1 lb. Chinese egg noodles
~3 tbs. fish sauce
~1 tbs. light brown sugar
~salt
~bean sprouts, cilantro, lime wedges, chili oil, bell peppers (optional toppings)

1. Prepare lemongrass water by placing the lemongrass slices in a small bowl and pour 1/2 cup of boiling water over it. Allow it to steep for at least 10 minutes. Remove the lemongrass and reserve the water.
2. Puree the chiles (or seasoning), shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tbs. of lemongrass water. Process until smooth, adding more lemongrass water 1 tbs. at a time if needed.
3. Heat the vegetable oil in a large pot over medium heat. Add the curry puree and cook 4-6 minutes, stirring constantly.
4. Add coconut milk and broth. Bring to a boil and add chicken. Reduce heat to low and simmer 20-25 minutes, until chicken is cooked through and fork-tender. Transfer chicken to a plate and shred.
5. Cook noodles according to package directions.
6. Add fish sauce, sugar, and chicken to the soup. Season with salt if needed. Divide soup and noodles among bowls and serve with the toppings of your choice.

Grilled Bean & Cheese Stuffed Poblanos

The filling is gooey, melty, and delicious. The only spicy component is the peppers, so you could add spice if you wanted. We also added some cherry tomatoes because we had a ton over the summer. They add a nice fresh flavor.

From Cooking Light

Ingredients:
~1 cup fresh or frozen corn kernels
~2/3 cup chopped celery (make sure to use the leaves, too!)
~1/2 tsp. salt
~1/4 tsp. freshly ground black pepper
~1 cup shredded chihuahua cheese
~1 15oz. can pinto beans
~8 medium poblano peppers or Anaheim chiles
~1 tbs. canola oil
~4 lime wedges
~1 pint cherry tomatoes (optional)

1. Preheat a grill pan to high heat.
2. Combine first 6 ingredients (and tomatoes, if using) in a bowl.
3. Remove tops from poblanos and reserve tops. Scoop out and discard seeds.
4. Place about 1/2 cup of bean mixture in each pepper and replace tops. Secure with either toothpicks or a skewer.
5. Brush peppers evenly with oil and place on grill pan. Grill about 12 minutes or until lightly charred, turning once every few minutes.
6. Serve with lime wedges.