Coconut Curry Soup (Print Version)
# Ingredients:
01 -
1 bag of rice vermicelli noodles (400-500g).
02 -
1 big yellow bell pepper, sliced thin.
03 -
1 big red bell pepper, sliced thin.
04 -
1 medium red onion, cut thinly.
05 -
2 carrots, julienned.
06 -
2 celery sticks, chopped.
07 -
6 garlic cloves, minced fine.
08 -
6 tbsp of red curry paste.
09 -
1 tbsp of grated fresh ginger.
10 -
4 cups chicken or vegetable stock.
11 -
1 lime, juiced.
12 -
1 can (13.5 oz) of coconut milk.
13 -
ΒΌ cup parsley or cilantro, chopped fresh.
14 -
Cooking oil of choice.
15 -
Season with salt and pepper, as needed.
# Instructions:
01 -
Warm oil in a big pot over medium heat. Stir in onion, peppers, celery, and carrots until they soften but still stay crisp, about 4 minutes.
02 -
Add in garlic, curry paste, and ginger. Stir and let it cook until the aroma fills the air, about 2 minutes.
03 -
Pour stock into the pot and mix well. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes to let the flavors meld.
04 -
While the soup cooks, boil the noodles in a separate pot for 1-2 minutes. Drain, rinse with cool water, and toss occasionally to stop sticking.
05 -
Stir in the coconut milk and let it simmer for 10 minutes to thicken a bit. Add lime juice, chopped herbs, and noodles. Taste and adjust salt and pepper.
# Notes:
01 -
If storing leftovers, don't mix noodles with the soup to keep their texture.
02 -
Use less curry paste if you prefer mild heat, or more for extra spice.
03 -
Make ahead of time and rewarm slowly when ready to eat.