Savory Coconut Curry Noodle Soup
Take those tastebuds to Thailand with this super simple savoury soup with a spicy kick. I often prepare the soup base up because it's very adaptable and stores easily and you can add whatever fresh veggies you want.
INGREDIENTS:
- 1 medium onion
- 4 cloves crushed garlic
- 1 tsp fresh grated ginger
- 1 medium sized carrot
- 1 cup canned diced tomato
- 1.5 Tbs curry powder
- 1/2 tsp tumeric
- 1/4 tsp coriander
- 1.5 Tbs agave syrup
- 1 pinch of cayenne
- 14 ounce can of coconut milk
- 3 cups of vegetable stock
- 1 Tbs lime juice
- Salt & Pepper to taste
- 1 Tbs chopped fresh basil, plus more for garnishing
- Rice noodles
- Handfuls of chopped fresh veggies (I recommend broccoli, cauliflower, red cabbage, sugar snap peas)
DIRECTIONS:
1. Add onion, garlic, carrot and ginger to a food processor and pulse till finely diced. Transfer to a pot, add a splash of vegetable stock and heat over medium till the mixture softens.
2. Stir in curry, turmeric, coriander and cayenne. Add coconut milk, vegetable stock and diced tomatoes. Bring to a boil then simmer for 10 minutes. During this time, add the agave, lime juice, basil and salt and pepper (to taste).
3. Prepare the rice noodles per package directions. Drain and rinse with cold water then set aside.
4. Fill a soup bowl half full with the coconut soup broth. Top with some noodles and your favourite chopped veggies. Finish with a sprinkle of fresh basil and pepper. Finally, let this sit for a minute or two to allow the soup to cool and vegetables to cook slightly.
NOTE: Feel free to add the vegetables during the simmering process if you prefer them fully cooked.
*This recipe was adapted from The Minimalist Baker's 30-Minute Coconut Curry
