Thai Coconut Curry Soup
Ingredients
- 1/2 tbsp oil or water
- 4 garlic cloves minced
- 1 onion diced
- 1 tbsp fresh ginger minced
- 5 oz (140 g) fresh mushrooms chopped
- 1/2 red pepper chopped
- 1-2 heaped tbsp Thai red curry paste
- 1 tsp paprika
- 1/2 tbsp curry powder
- 3/4 tsp ground cumin
- 3/4 tsp turmeric powder
- 1/3 tsp red pepper flakes
- Salt and pepper to taste
- 5 cups (1200 ml) vegetable broth or water
- 1 1/2 cups canned (360 ml) coconut milk
- 1-2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp maple syrup
- 4 oz rice noodles
- Fresh lime juice to taste
- Fresh cilantro and sesame seeds to garnish
Preparation
Heat oil over medium heat in a large pot or skillet. Add onion and sauté for about 3-4 minutes, then add ginger and garlic. Sauté for a further one minute.
Next add curry paste, all spices, vegetable broth or water, coconut milk, soy sauce, and maple syrup. Stir and bring to a boil over high heat.
Once it boils, add rice noodles. Let simmer for about 4-6 minutes or until tender. Add more veggie broth if the soup gets too thick.
Taste and adjust seasonings. Add more salt, pepper, red pepper flakes, sweetener, etc., to taste if needed.
Meanwhile, heat a little oil in a pan and sauté mushrooms and red pepper over medium to high heat with a little salt and pepper for about 4-5 minutes.
Serve soup in bowls, top with fried mushrooms and pepper.
Garnish with fresh cilantro and sesame seeds and drizzle with fresh lemon or lime juice. Enjoy immediately.
