(a.k.a. Thai Curry Soup)
Ingredients (Serves 2 People):
- 1-1/2 cups noodles (rice or wheat)
- 1/3 + 1/4 cups cashews (or dehydrated tofu for a more ultralight version)
- 1/3 + 1/4 cups dehydrated veggies (suggested: zucchini, onions, mushrooms, carrots, peas, cauliflower)
- 4 Tbsp coconut milk powder
- 1 Tbsp curry powder
- 1 tsp paprika
- 1/2 tsp ginger
- Salt to taste
- 2+ cups water to rehydrate
Before the Trail:
Dehydrating:
Freeze tofu, thaw it, and then chop into 1/2″ cubes. Chop onions into 1″ square pieces. Half-or quarter zucchini and slice into pieces about ⅛” – ¼” thick. Slice mushrooms to about 1/4″ thick pieces. Shredded carrots rehydrate better than sliced carrots. Pre-cook frozen peas. Chop cauliflower into 1/2″ pieces or use frozen cauliflower. Use alternate veggies if desired. Dehydrate tofu and veggies at 135°F until they are crispy (~8+ hours).
Assembly:
Put coconut milk powder, curry powder, paprika, and ginger in a small bag (spice bag). Put cashews in a separate small bag. Combine remaining ingredients in a big bag. Place small bags inside big bag. Vacuum seal if not eating soon.
On the Trail:
Put all ingredients except spice bag into pot and cover. Soak for 5 minutes. Bring to a boil, and boil for 2 minutes. Add contents of spice bag and stir. Cover and soak for 10 more minutes. Enjoy!
Tips:
- Buy noodles that have a cooking time of 6-7 minutes.
- Add some extra water to turn it into more of a soup.
- Do not vacuum seal bags completely to prevent pointy dehydrated veggies from puncturing the bags. They will also fit better in your resupply boxes, backpack, and bear box if they are still somewhat flexible.
Photos/Videos:
At Home:
On the Trail:
