Simple Creamy Coconut Soup with Colorful Toppings
Ingredients
- 2 tablespoons Pompeian Robust Extra Virgin Olive Oil
- 1/4 cup chopped onion
- 2 tablespoons chopped ginger or 1/2 teaspoon ginger powder
- 1 tablespoon minced garlic
- 2-3 tablespoons curry powder or curry paste
- 3 teaspoons sugar or maple syrup
- 3 cups vegetable broth
- 1/2 cup coconut milk
- salt and black pepper to taste
- 2 servings of cooked rice or noodles
Toppings
- Pan-fried tofu cubes seasoned with soy sauce and black pepper
- Crushed peanuts
- Chili oil
- Lime wedges
- Shredded purple cabbage
- Shredded carrot
- Shredded zucchini
Preparation
Heat a non-stick pot and add 2 tablespoons Pompeian Robust Extra Virgin Olive Oil.
Add in the onions and sauté until translucent, then add ginger, garlic and cook until aromatic, about 1-2 minutes.
Add curry powder or paste, give it a quick stir. Then add vegetable broth, sugar, salt, black pepper and bring the mixture to a rolling boil.
Lower the heat to medium and simmer for another minute or so. Taste test and season accordingly.
Stir in coconut milk and turn off the heat.
Ladle soup onto rice and serve with toppings and garnishes of your choice.
