Coconut Curry Soup

Name: Coconut Curry Soup
Yield: Serves 4 as a main, 6 as a side
Ingredients: 2 teaspoons olive or coconut oil; ½ a large white onion, cut into 1-inch strips; 2 red bell peppers, cut into 1-inch strips; 1 large carrot, cut into 1-inch strips; 1 cup chopped broccoli*; 4 cloves of garlic, minced; 2 tablespoons of loosely-packed minced fresh ginger; 2 tablespoons yellow curry powder*; 2 teaspoons soy sauce or tamari; 1 ½ cups of canned coconut milk; 4 cups of vegetable broth; 12 ounces of rice noodles, cooked according to the package**; 2 cups of chopped spinach or whatever leafy green you like; 1/3 cup chopped cilantro; 2 tablespoons lime juice; 1 tablespoon Sriracha-style hot sauce***; Toppings; cilantro, green onion, sliced peppers, lime wedges.

Servings

Serves 4 as a main, 6 as a side

It’s cold as a motherfucker outside with no end in sight. So why not warm up with a big bowl of this liquid sunshine and start thawing from the inside out? After you’ve chopped everything, this soup comes together real fucking quick so you can climb back under those blankets fast. It’s hearty, kinda creamy, and provides plenty of comfort to help you survive what’s left of this bullshit season.

Want to add some protein? Feel free to turn this soup into some super shit with the dry fried tofu from our book.

Ingredients

2 teaspoons olive or coconut oil

½ a large white onion, cut into 1-inch strips

2 red bell peppers, cut into 1-inch strips

1 large carrot, cut into 1-inch strips

1 cup chopped broccoli*

4 cloves of garlic, minced

2 tablespoons of loosely-packed minced fresh ginger

2 tablespoons yellow curry powder*

2 teaspoons soy sauce or tamari

1 ½ cups of canned coconut milk

4 cups of vegetable broth

12 ounces of rice noodles, cooked according to the package**

2 cups of chopped spinach or whatever leafy green you like

1/3 cup chopped cilantro

2 tablespoons lime juice

1 tablespoon Sriracha-style hot sauce***

Toppings

cilantro, green onion, sliced peppers, lime wedges.

Directions

Warm the oil in a large stockpot over a medium-high heat. Add the onion and sauté for a minute. Add the bell peppers and carrot and cook for a minute more. Add the broccoli and cook for another 3 minutes. You want to get the vegetables to soften up just a little but they’re gonna cook through the whole soup making processes, so don’t go trying to make those crispy bitches all soggy right out the gate. Gross.

Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds or until your place starts smelling fucking amazing. Throw in the coconut milk and vegetable broth and bring that shit to a simmer, stirring it every now and then, about 5 minutes. Add the cooked noodles and spinach and let it all simmer together until the spinach starts to wilt, about a minute more. Turn off the heat and stir in the cilantro, lime juice, and Sriracha and taste. Add more curry powder, lime juice, garlic, soy sauce, whatever you think it needs to start tasting right.

Serve right away topped with some extra cilantro or some green onions, maybe some sliced peppers and lime wedges on the side. Whatever the fuck you’re feeling.

* Make sure you don’t grab one that has salt as an ingredient. You’re a fucking grownup and can add salt on your own, thankyouverymuch.

** You could use udon instead or hell, you could even use spaghetti if that’s what you’ve got. No need to go to extra stores just for this bullshit.

** If the curry powder you’re using is hot or you know you can’t hang, just leave this shit out.

Coconut Curry Soup

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