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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