Thai noodle soup

I won’t say this exactly Thai noodle soup, as few ingredients were missing, like lemon grass. However, I had been craving so much for Thai food, I couldn’t resist but cook noodles  with whatever ingredients I had in my refrigerator. On the top of that I bought a can of coconut milk for cooking Thai food, but I didn’t use that. When I checked the expiry date of that can, I found I must finish that very soon. So, here comes my recipe.

Four-Five uncooked sausages
One big carrot
Few  asparagus (optional, as I had few in my refrigerator )
Few french beans
Half can coconut milk (approximately one cup)
Two kaffir lime leaves
One tsp. coriander
Two dry red chili (optional, I used a little turmeric powder to get the color. A little hack, huh?)
One inch ginger
Two big cloves of garlic
One medium sized onion
One tomato
Two cup vegetable stock
Salt to taste
One tbsp. of oil
Rice noodles
Cut the onion into halves. Keep one half aside. Cut the other half into big chunks. Peel ginger and garlic. In a mixer put coriander and a little water. Grind well, then add the chunks of onion, garlic, ginger, kaffir lime leaves, dry chili, and make a fine paste. Wash all the vegetables. Peel the carrot, trim, and cut into thin slices. Trim the asparagus from the bottom, and cut into about three inch long pieces. Cut the bean into three inch long pieces. Cut the other half of the onion into cubes, and separate the layers.  Slice the sausages. Meanwhile boil the noodles according to the direction on the package.
In a pan heat oil in medium. Add the sausage slices, fry well. Add all the vegetables, sauté lightly, and add the curry paste. Mix well.  Add salt, and cook in high heat, stirring continuously. Cook for about three-four minutes. Add the noodles, coconut milk, and vegetable stock. Mix, and bring into boil.Cook for few minutes. The vegetables should remain crunchy. Serve steaming hot.
Serving size: 3