15-Minute Coconut Curry Soup
This coconut curry soup has got it goin’ on. It’s everything you need it to be when it’s noon, and your eyes dry and sticky from staring at a screen all morning, and tummy is demanding tribute. It is hearty, warm, and loaded with flavors and spices and fresh vegetables. It is Slurp-Worthy. And did I mention that an entire pot of this magic is ready in 15 minutes, start to finish? Keep reading.
I ate this for lunch every day last week. And I’m about to eat it every day this week. I make the broth on Sunday and keep it in the fridge. When it’s lunch time, I throw a portion of it into a saucepan with a handful of dried vermicelli rice noodles, bring it up to a simmer, and then pour it into a bowl of fresh herbs and veggies. Presto. Happy. You can use whatever veggies you want- I like thinly sliced shiitake mushrooms, hot peppers, green onions, and a handful each of bean sprouts and cilantro. Basically, anything that’s good in pho will be good in here.
- 2 T. coconut oil
- 2 cloves garlic, chopped
- 1/2 t. ground ginger
- 3 T. red curry paste
- 4 c. chicken broth (or veggie broth)
- 2 T. fish sauce
- 1 14 oz. can coconut milk
- 1 T. brown sugar
- 1 lime, in wedges
- rice noodles
- herb (cilantro, basil, mint)
- fresh veggies (mushrooms, green onions, bean sprouts, peppers)
- protein, if desired (tofu, chicken, shrimp)
- In a large pot, heat oil over medium heat. Add garlic and saute for 30 seconds.
- Add ginger and curry paste and cook, stirring constantly, for 1 minute.
- Stir in chicken broth, fish sauce, coconut milk, and brown sugar.
- Heat until soup reaches a simmer.
- Meanwhile, slice lime into wedges. Squirt a lime wedge over each bowl of soup.
- Serve with rice noodles (cook with soup when it reaches a simmer), protein (if desired), and veggie toppings.