I have a half-Asian boyfriend who doesn’t like Asian food so it’s really hard to cook around here. I LOVE it on the other hand. I grew up eating Indonesian food weekly (my mom’s parents are both from Indonesia) so it’s something that I crave on the regular. Don’t even get me started on basic white rice. Kyle refuses to eat it. You know what, he’s cute and that’s what matters.
Anyway, sometimes I’ll spice things up and make a curry dish (literally and figuratively). He’s usually pretty luke warm on the idea, but this soup, he actually liked! His only request was that protein be added, like chicken, shrimp, or even tofu. Woohoo! The broth was so rich and flavorful. These are exactly the kind of meals I love. Plus, it was easy to make and ready in no time at all. I’m adding this to my arsenal of regulars and can’t wait to make it again.
THAI CURRY SOUP
Recipe from The Daily Muse, adapted from Kate Miss
Serving Size: 2-4
1 yellow onion, diced
1 large carrot, peeled & diced
2 handfuls fresh spinach
1 garlic clove, minced
3 tsp red curry paste
1/2 can coconut milk
1 box (32oz) chicken or vegetable stock
1 tsp curry powder
1/2 tsp ground ginger or fresh minced
1 tbsp soy sauce
2 tsp brown sugar
4oz udon or rice noodles
pinch of red pepper flakes (if you wish)
diced green onions
1. Saute onion and carrot in olive oil until tender. Add garlic and cook for another minute.
2. Add red curry paste and mix until evenly distributed. Add coconut milk, chicken/vegetable broth, curry powder, ginger, soy sauce, red pepper flakes, and brown sugar.
3. Stir and let boil. Then add spinach.
4. Simmer until the greens are cooked down, then add noodles and cook according to package directions (the less noodles, the better – you don’t want them to soak up too much of the broth!)
5. Add lime juice to taste (1/2 of a juicy lime) before serving and garnish with toppings.
Love the recipe – similar to a Thay-style soup I sometimes make. Mine is inspired by a dish at wagamama (ebi kare lomen) where they add grilled chicken breast, shredded cucumber and a lime as garnish. Squeezing a bit of lime juice takes this to a whole other level!
And I hear you on boyfriends refusing to eat certain dishes – mine refuses anything Indian which is such a pity when a bowl of chickpea curry with some greek yoghurt on top is the perfect way to warm up on cold winter nights! We usually try and cook something for dinner we both enjoy, but some nights we go separate ways when we both have particular cravings the other can’t agree with. Seems to work for now.
Your recipe sounds amazing, Sophia! And I love your diplomacy – I’m like “You’re eating whatever I make and that’s that!” haha 🙂
Yum, so gonna try this!
Can’t wait to try this! Thanks for sharing the recipe.
i am totally making this next week! reis loves thai curry soup!!
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