(no subject)

[rowanberries]

My yellow Thai noodle soup is not as delicious as it should have been.

This saddens me.

Let's see. Yellow pepper, sweetcorn, mushroom, noodles, fresh ginger, yellow Thai curry paste, cream coconut, hot water, soy sauce, chilli. Where is the wrong there?

I didn't know something could taste spicy and bland at the same time.

*Flounces*

Comments

[stuck-mynock.livejournal.com]

Did you use stock and/or gravy granules? I've had soups which taste spicy and bland before, but usually only when made without stock.

Otherwise, I got nothing.

Using pup journal because I'm lazy.

[rowanberries.livejournal.com]

...This is an excellent point!

I'll try that next time. Actually this second batch isn't bad - I just added more curry paste, soy sauce and a bit of sugar, and the chilli got more time to soak into it. Hmm.

[rushin-doll.livejournal.com]

My guess is proportions. Curry is one of those odd spices which really weirdly can taste bland when combined with starches like noodles (or potatoes). Eric's suggestion of stock is a good one, but really you could probably have used more soy (or used sweet soy instead of salty soy, or a half-and-half mix).

Mmm... cooking,
Ana

[(Anonymous)]

You see, I didn't know sweet soy existed!

Does adding a spoon of caster sugar count?

*Eyedart*

*Classy, yo*

[rowanberries.livejournal.com]

Er, and that was me.