Sunday, May 17, 2015

Coconut Curry Soup

We both loved this soup!  I had to add more liquid because I think I added too many rice noodles but that just gave us more soup and the flavors just got better the longer it sat.  I added a bit of red thai curry paste to give a little more oomph.

Coconut Curry Soup
Thug Kitchen

2            teaspoons olive or coconut oil
1/2         large white onion, cut into 1-inch strips
2            red bell peppers, cut into 1-inch strips
1            large carrot, cut into 1-inch strips
1            cup chopped broccoli, bite size pieces
4            cloves of garlic, minced
2            tablespoons of loosely-packed minced fresh ginger
2            tablespoons yellow curry powder
2            teaspoons soy sauce or tamari
1 & 1/2            cups  canned coconut milk
4            cups vegetable broth
12          ounces rice noodles, cooked according to the package (can also used Udon
                                                                        noodles or even spaghetti noodles)
2            cups of chopped spinach or whatever leafy green you like
1/3         cup chopped cilantro
2            tablespoons lime juice
1            tablespoon Red Thai Curry Paste (I added this)
1            tablespoon sriracha-style hot sauce (or to your liking)

arm the oil in a large stockpot over medium-high heat.  Add the onion and sauté for a minute.  Add the bell peppers and carrot and cook for a minute more.  Add the onion and sauté for a minute more. Add the broccoli and cook for another 3 minutes.  You want to get the vegetables to soften up just a little but they’re going to  cook through the whole soup making process, so make sure to not make too soggy.

Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds  Throw in the coconut milk and vegetable broth and bring to a simmer, stirring every now and then.  Add the Red Thai Curry paste (if using).  Cook about 5 minutes.  Add the cooked noodles and spinach and let simmer together until the spinach starts to wilt, about a minute more.  Turn off the heat and stir in the cilantro, lime juice, and Sriracha and taste.  Add more curry or hot sauce as needed

***This soup tends to pick up heat the next day.

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