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| From An Opera Singer in the Kitchen |
I could not help myself, but I had to squeeze another blogpost because this soup recipe was SOOO good! It has been very bleak and gray out here in Michigan. I headed out to school with Ryan this morning and made sure I had my great pair of snow boots on.
I got these babies during the summer and have not turned back since. Being a native Texas (ha ha) I was afraid I was going to freeze up in these parts. Well, that has not been the case. It just gets plain NASTY outside. Who wants to be driving in sloshy, skiddy, and slippery. But do you know what made today much more different than any snowy day in Michigan? The snow wind!!!!
Today, of all days, I decided to wear glasses instead of contacts. What a major mistake. So there was a great wind and then that picked up the 10 inches of snow lying around the whole city. It made for an interesting morning indeed!
Well, why do we not say afternoon and evening. My husband decided to go sledding tonight with a friend and his kids. I decided not to get sick today. I am an adventurous one, but seeing how messy and windy it was, I decided to take a rain check.
I knew that when my husband returned, he would be soaked through and through, which he was, so I decided to make a delicious HOT soup. By hot I mean, in flavor and in heat. There is a great noodle resturant that makes a delicious coconut curry soup that I like, but I have not been there in a while. This is the soup that called out my name. I had leftover rice noodles from a stirfry last night, so I decided to add it to my soup.
Now, I know that many recipes for this soup call for fish broth or fish sauce, but since this was the first time trying this recipe, I decided to look for one that I could work with on my own. When I found it, it called out to me saying “I am the one, make me!” Seriously! This soup was perfect for the soup craving I was having. I convinced my husband he would like it….I mean convinced the person who does not prefer to have soup as a meal. He handled it well. I changed several thing in the recipe. Since we had tofu last night I left that out. Other than that, I served this mean soup with whole wheat sourdough bread. YUM!
Please enjoy this delicious soup sometime this weekend!
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| From An Opera Singer in the Kitchen |
Coconut Curry Soup with Rice Noodles
adapted from Cooking Light
serves 4
2 tablespoons Tropical Traditions coconut oil
2 teaspoons minced garlic
1/4 cup Thai Kitchen red curry paste
1 tablespoon dark brown sugar
2 (13.5-ounce) cans light coconut milk
1 vegan bouillon cube, unsalted
2 1/2 cups hot water
1/4 cup fresh lime juice
1/4 cup thinly sliced peeled fresh ginger
6 Tbsp low-sodium soy sauce or tamari
2 carrots, thinly sliced carrot
1 1/2 cups snap peas
1/2 cup fresh cilantro leaves
2 cups soaked rice noodles
Prior to soup preparation, soak 1/2 inch thick dry noodles (about 4 ounces or 1/3 of a big bag of noodles. Soak in warm water for 15 minutes.
Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned.
Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce.
Heat on medium heat until it simmers or a light boil. Cook for 15-20 minutes. Add carrots; cook for 10 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender.
Drain noodles and add to soup and cook for another 10 minutes.
Garnish with cilantro leaves.
