A break from being wordless for some soup, because I said so. We’re having slightly lower temperatures, soup is the only thing Will seems to be able to eat lately, and I just got a crazzzy load of veggies from the CSA I just signed up for. I’ve made this soup a lot lately with varying ingredients, as that’s the beauty of it (and most soups), and they’re all amazing. I started with Heidi Swanson’s Big Curry Noodle Pot recipe from Super Natural Cooking and have experimented from there, and this is my final recipe that I usually use now. It’s pretty similar to Heidi’s, just more brothy as we realized that was our favorite part. The broth, oh, the broth. Plus I load mine with way more stuff.
Thai Curry Soup
makes 2-4 servings
1/2 of a yellow onion, chopped
1 garlic clove, minced
1 Tbsp oil or butter
3 tsp red curry paste
1/2 can coconut milk
3 1/2 cups vegetable or chicken broth
1 tsp ground turmeric (note: I just use curry powder as it has turmeric in it and dang, spices are expensive and I may as well use this up.)
1/2 tsp ground ginger or fresh minced
1 Tbsp soy sauce
2 tsp brown sugar
juice of 1/2 a lime or whole, taste test how you like it.
The guts of the soup, optional ideas:
Udon or rice noodles – 4 – 6 oz or so (I guess this stuff, guys)
broccoli or broccolini
red pepper flakes
Let’s get started. Heat oil or butter over medium heat. Add onions and garlic. Cook until onions are translucent and soft, but not brown. If you’re using fresh ginger, add now and cook for a minute. Add curry paste and stir/mash it up until its evenly incorporated and fragrant. Add coconut milk, broth, turmeric, soy sauce and sugar. Stir for a minute and then add your veggies. If you’re using spinach and/or green onions, wait until the other fillings have cooked as they only take a minute or two to cook. Simmer until cooked, then add your protein and noodles, if using. Carefully fold ingredients and cook for a minute or two longer. Add lime juice to taste and red pepper flakes if you want it to be hotter. Dish up and garnish!