Yellow curry SOup with blue noodles
Ingredients:
Blue Tea:
4 bags of butterfly pea tea
140 ml boiled water (only use 130ml)
Noodles:
130ml blue tea
2 cups flour
2 tsp salt
Flour for dusting
For the curry:
½ yellow onion, sliced thinly
½ lb boneless skinless chicken thigh
3 tsp yellow curry paste
5 baby golden potatoes, quartered
2 carrots, peeled and ¼ cut half moons
1 can coconut milk
½ cup broth or water
Salt
Step by step:
Make the blue noodles:
Make the blue tea and let steep for at least 15 min
Pour flour and salt into stand mixer bowl, make a little well to pour the tea in
Pour in the blue tea and mix til all the flour and tea are stuck together, cover with cling wrap and let rest for 30 min
After 30 min, dump dough onto a clean, floured surface and knead for 15 min. After kneading put back into bowl and cover, let rest for another hour
This part can be done by hard- I used the pasta rolling and fettuccine attachment here from KitchenAid®.
Once the dough is done - cut the ball of dough into 4 pieces.
Flattened them and run them through the roller on each setting til you can see your hand through the dough- repeat 4 times
After all dough if rolled- run through the fettuccine cutter or cut into whatever shape you desire
Boil water- cook pasta for about 1-2 min (it's done when pasta floats)
Make the yellow curry soup:
In a pan, heat some oil. Once hot add the onions and saute until fragrant and softened. Add the chicken and curry paste; cook for 3-5 minutes. Add the potatoes and carrots, mix to coat with the curry paste
Add in the coconut milk and broth- simmer for 15-20 min or until potatoes and carrots become soft
Once finished - add noodles to your favorite bowl and top with curry soup! Enjoy!